You might have done your homework before you bought your Pinter. Dived deep into the vortex of brewing research. You also might not have. Either way, we'd like to talk to you about cold crashing.
It’s by no means a necessity, particularly if you’re short on space, as it does require the ability to put your Pinter in its fermentation position in the fridge. But many of our seasoned brewers with a preference for an extra clean and crisp beer will cold crash lagers and ciders such as Sunlit lager and Whole Nine Yards.
If you see our the Fresh Beer Community talking about their brewing times with 3 numbers (e.g. 7/1/7), that middle number is cold crashing.
So, please, allow us to give you the finer details.
Cold crashing is a way of speeding up a process called flocculation. In flocculation, the yeast used to ferment your beer clumps together. The yeast will floc when it's done its job, when there are no more sugars left to ferment. The majority of the cells will drop to the bottom of the vessel at colder temperatures, that's the real benefit of cold crashing. And it leaves you with a clean, crisp beer for you to enjoy. If this is your preference of course.
In a traditional home-brewing process, brewers need to separate this into a separate vessel. "Be gone, beastly yeast!" they scream. (We did a study, and found that 7 out of 9 brewers scream this as they siphon yeast.). So they can reduce the cloudiness (aka turbidity) of their brew.
The great news for you comes in the form of our patented Brewing Dock technology which does the separating for you. It allows you to remove the yeast from your Fresh Beer. The result? A beautiful pressurised beer that's ready to pour. What's more, beer right when it's ready, fresh as can be.
Fancy trying cold crashing? It couldn’t be easier (as long as you have the space for it!). Here's how:
-Ferment your brew
-Instead of taking your Pinter off the Brewing Dock, and leaving it horizontally in the fridge to condition...
-Simply leave the Brewing Dock attached, and...
-Place your Pinter in the Fermentation Position in the fridge for the first 24 hours of conditioning.
Done this? Awesome. Now, remove the dock. Leave your Pinter horizontal until the conditioning is complete. Your finished pour should be crystal clear.
Now, we’re aware there isn’t always space for this, so we’ve got a fix for you.
As you brew, flocculation happens naturally. Once the yeast has run out of sugar to eat, it will start clumping and will fall to the bottom of your Pinter.
After a clearer pint but don’t have the room for a vertical Pinter in your fridge? Extend your conditioning time. Simple.
While some prefer a crystal-clear pint, we’ve designed our process so whatever route you go, your Fresh Beer tastes as good as possible when you tap them.
Cold crashing and extended conditioning are Brucey bonuses. They depend on your preferences. If you’re keen to tap as soon as you can, then go ahead.
We’re confident you’ll be happy with your Fresh Beer no matter what.