Cold Crash and Finings

This year my goal is to improve the clarity of my bottle conditioned beer.

I intend to do this by:

  1. At the end of the fermentation, adding finings (Isinglass) to the brew barrel, followed by;
  2. Putting my brew barrel in the fridge for 2 days.

Should I be concerned that this will be too effective and remove all the yeast from the beer, thereby resulting in under carbonated or even flat beer? Or will I just need to leave the bottled beer a little longer at room temperature to carbonate?

Does anyone have any experience with this approach? What other options would you suggest?

Cheers, Perk.

Topic isinglass cold-crash finings homebrew

Category Mac

1
answered at

It's extremely unlikely that the cold crash will remove 100% of the yeast. There will be some left. It might take a little longer for the carbonation to start, but it will happen.

I have crashed in a fridge and left it there for weeks, and still had enough yeast to carbonate.

1
answered at

I am going to say that you will have plenty of yeast remaining. It may take a little longer for the carbonation to happen, but it will happen. I have left beer in a cold primary for a month at a time before and still got proper carbonation within 2-3weeks post priming.

1
answered at

I would believe that you would remove too much of the remaining yeast and thus you beer wouldn't properly carbonate. If you did do this you could use a highly flocculant yeast strain at bottling such as Nottingham dry yeast which clears quite quickly.

I would suggest using irish moss or whirlfloc tablets to see if that helps with the clarity.

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