I'm curious to see what everyone has to say about this. We hear about how cold crashing causes the yeast to floc much faster, thereby allowing us to get clear beer quicker without the need to filter. I'm curious how long it takes for this phenomenon to happen for most people. I understand that there are variables depending on the yeast strain, but it still feels to me like it's taking longer for my beers to clear up than it does for other on this forum and on the podcasts I listen to.
I use Cal Ale (White Labs) a bunch, and that stuff just won't drop. Takes forever. I also did an ESB recently with W002, which is supposed to be highly flocculent. Yet, 10 days at 34 degrees and there's still yeast there. I know the haze is yeast because I've been able to eliminate all other possible causes. For example, it's not chill haze, as the beer stays cloudy even at room temp. I know it's not starches because I test my mashes for full conversion. Also, although I dry hop, this isn't hop haze, as in my ESB example there are no dry hops.
Eventually the beer clears up, but it takes me significantly longer than three weeks from brew day. So, folks, how long does it take you once you toss that fermentor in the fridge/freezer?
I use Cal Ale (White Labs) a bunch, and that stuff just won't drop. Takes forever. I also did an ESB recently with W002, which is supposed to be highly flocculent. Yet, 10 days at 34 degrees and there's still yeast there. I know the haze is yeast because I've been able to eliminate all other possible causes. For example, it's not chill haze, as the beer stays cloudy even at room temp. I know it's not starches because I test my mashes for full conversion. Also, although I dry hop, this isn't hop haze, as in my ESB example there are no dry hops.
Eventually the beer clears up, but it takes me significantly longer than three weeks from brew day. So, folks, how long does it take you once you toss that fermentor in the fridge/freezer?