Cold Crashing

I cold crash for roughly 24 hours - 48 hours, depending on how long it takes the temperature to get down to 34F (my target temp). Then just rack off your beer, being careful not to disturb trub too much.

Don't warm it back up. You will have all sorts of problems with CO2 coming out of solution, and oxidation. As an added measure against oxidation flavors... flush your empty keg with CO2 before filling it as well.

Hope that helps!

i always crash for 5 days....or more depending on if i feel like doing it ...Jeff

I usually just cold crash for a day or two (depending on how the yeast is looking), and then I force carb the keg in the kegerator, so it's cold-crashing and carbing at the same time.

I've never let mine warm up. Cold beer retains more dissolved CO2 than warm beer. I think warming it back up is really only an issue if your bottling, then you need to adjust your priming sugar.

That's just me. I think Frohlich does a cold crash on his brews too.

I am just starting to keg & hear it's good to cold crash to get more yeast out of suspension for a clearer beer & less yeast in the keg.


How long do you cold crash?
Do you warm it back up before kegging & if so, how long is the warmup stage?