Announcement

Collapse
No announcement yet.

Stupid question regarding cold crashing

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Stupid question regarding cold crashing

    Hi,

    We have 3 non-jacketed 1BBL fermenters and need to cold crash. Currently our cold room is a non-insulated garage in the winter (works perfectly). However, now winter is basically over we need a new way to cold crash. Do you think if we strap bags of ice around the outside of the tank the liquid inside would get cold enough to crash? I know it's a stupid question but for now, with limited resources...we gotta do what we gotta do.

    Any thoughts or advice would be appreciated.

    Thanks,

    Andrew

  • #2
    I've got the same issues and have been pondering solutions. That might work for a small fv, but the time and mess it would cause I don't think would be worth it. I've used ice baths in the past with moderate success for small batches. Running a cooling coil around the outside or possibly an internal one might solve the problem. There are several designs for these on here. I'd take a look those before strapping ice bags to my tanks.
    Sleiche!
    Bill
    Busted knuckles Brewing Co.

    Comment


    • #3
      Cold Room

      Build a cheap cold room.......

      examples>>>>>>

      http://www.storeitcold.com/testimonials.html

      We built one and works like a champ and have been using it for almost 2.5 years with basically zero issues.
      Cheers!
      -Alan

      Comment


      • #4
        im assuming your 1bbl fermenters have no temperature control if you cant cold crash them...




        page 2 of that thread describes a cheap way to temp control, and cold crash your fermenters for that matter... on a budget

        Dan

        Comment


        • #5
          Thanks

          Hi,

          Thanks for the great information and links. It's very much appreciated. Once we get a location and cold room it seems as though the Coldbot is the way to go (in the beginning anyway). In the meantime we will try waiting a little longer after fermentation is complete and giving Irish Moss a try.

          Thanks again,

          Andrew

          Comment

          Working...
          X