well_bucket_brews
Active Member
i live in nyc and dont have a large fridge and def. not enough room for an extra fridge for the purposes of beer brewing to do a cold crash.. is this a necessary step?
thanks!
thanks!
I'd guess less than 10% of homebrewers cold crash their beer. Those 10% probably are responsible for 75% of the posts in this forum, though So, it probably seems more prevalent than it actually is.
OK. I wanna see some hard numbers to back that one up.
you don't need a fridge to cold-crash.
i use a large tub filled with ice to cool my carboy down to the low 40's for two or three days. i call it "cool crashing". works just as well as "true" cold crashing (which is typically down to the mid- to low 30's), just take a wee bit longer.
OK. I wanna see some hard numbers to back that one up.
Maybenaut said:So how long does it take? I've seen a few days to a few weeks...
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