Cold Crashing?
- Thread starter ChipSmith
- Start date
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Seal for Cold crashing?
I have a bucket and a glass carboy. I seen some plastic carboys in a fridge that collapsed from the cold. How do keep oxygen from getting in?
www.homebrewtalk.com
" If you are cold crashing in your glass carboy its tough. From whats been said on here it can be a potential danger to seal the glass carboy completely before cold crashing because of the pressure difference. Wether or not it would actually shatter the carboy i dont know, but the easiest no fuss method would be just to use an S-lock style airlock. It wont completely prevent outside air from being drawn in, but it will keep things clean and wont suck in any sanitizer (like the three piece airlock will). "
What about crashing it incrementally? Like if you have a 2nd fridge (I know most people don’t but it’s just a thought) and you stuck it in there on the lowest (warmest?) setting and then slowly ticked up/down a setting over a determinate amount of time, would that theoretically allow the pressure and temp differences to level out slowly enough?
The change in temperature will not cause a glass carboy to implode.
However, since cold crashing doesn't always stop fermentation or stop it quickly enough, I would suggest not capping things until you are sure the fermentation is done. Furthermore, while cold crashing may stop the fermentation, it may restart when warmed back up, and I have seen some yeast start up again even though treated with sorbate and sulfite for stabilization. So again, it is safest to keep things under an airlock until you are certain they are finished.
If you are just using a stopper in a carboy, and the fermentation kicks off again, it will probably just blow the stopper out. It you have it under something more secure, the amount of pressure yeast can generate can explode a carboy or glass bottle as they can go beyond 120 PSI. There is an old thread on "Pressure Crashing" if you want to check it out.
However, since cold crashing doesn't always stop fermentation or stop it quickly enough, I would suggest not capping things until you are sure the fermentation is done. Furthermore, while cold crashing may stop the fermentation, it may restart when warmed back up, and I have seen some yeast start up again even though treated with sorbate and sulfite for stabilization. So again, it is safest to keep things under an airlock until you are certain they are finished.
If you are just using a stopper in a carboy, and the fermentation kicks off again, it will probably just blow the stopper out. It you have it under something more secure, the amount of pressure yeast can generate can explode a carboy or glass bottle as they can go beyond 120 PSI. There is an old thread on "Pressure Crashing" if you want to check it out.
Pressure crashing sounds interesting, hadn’t heard of it in my search. I’ll definitely look at it but it’s probably a bit out of m
And I agree, I definitely wouldn’t seal it up until I’m sure it stopped, I was just wondering if a staged drop in temp would make it any easier for cold crashing it.
Pressure crashing sounds interesting, hadn’t heard of it in my search. I’ll definitely look at it but it’s probably a bit out of my wheelhouse.
And I agree, I definitely wouldn’t seal it up until I’m sure it stopped, I was just wondering if a staged drop in temp would make it any easier for cold crashing it.
I don't think staging the temperature drop is needed. To turn the yeast off you want to get the temp down quickly.
As as for pressure crashing - It is not a practical option for home meadcrafting.
As as for pressure crashing - It is not a practical option for home meadcrafting.
Practicality means little in the face of creativity and boredom lol.
I’m glad that tickled your funny bone. People focus on necessity being the mother of invention but forget that boredom plays a big part in making some massive inventions.
