Beer Forum

Does anyone cool their ales down after fermentation before bottle conditioning? Would this leave enough yeast in suspension to bottle condition?

I keg most of my beers. However I did bottle an RIS that I had crashed at 40 degrees for about a week and it carbonated just fine.

When i bottled, i crash cooled all my beer before bottling. There is plenty of yeast hanging out to carb.

Everything I've heard is that enough yeast stays in solution to carbonate the beer. If you are worried you can always pitch some new yeast when bottling.

Yeah I think if you were to crash for more than a month you MAY end up with a problem, and obviously if you filter your beer you would have a problem. But you should be AIGHT

I crash all my beers before bottling or kegging. Makes for a brighter, more stable product.

Unless you use a cold crash/filter method, there will always be some yeast in suspension within your beer. What ColdBraue said is true, the amount of time you crash a beer also has something to do with it. Now that I keg, I crash cool my beer before kegging for 24 hours. However, you should be fine bottling it too this way. I wouldn't let it sit cold for more than 2 days though.

You'll more than enough yeast to bottle condition. I did an old ale a while back, had like 4 months in the secondary, then I crashed it for a month, and it still carbed. I did take a little longer but after a month it was perfect.