What is Cold Crash

Cold Crash is an inexpensive way to make your home brew beer clear and tasty.

Want to remove bread-like flavors from your fresh wine and beers?
Want to make them clear by removing turbidity?

Well cold crashing might be just your answer.

cold crashing with gelatin and refrigrator

How to Clear Home Brew Beer and Wine

How to clear out suspended yeast to make beer clearer.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Resting time 2

Total Time 2 30

Course Drinks

Cuisine alcohol

Servings 4 pints

Calories 1 kcal

Equipment

Refrigerator for 24 hours
steel spoon to stir and dissolve the gelatin

Ingredients

½ gm/liter gelatin
50 ml luke warm water to dissolve the gelatin

Instructions

Fresh brew often has a yeasty note to it. You can take your fresh beer or wine for this recipe.
Add 0.5gm of gelatin per liter of home brew. Dissolve 5gm Gelatin in half a cup of luke warm (not boiling) water. Stir constantly!
Mix the gelatin solution with your home brew
Move the fermenter to the refrigerator. Set the refrigerator for 4 degree Celsius.
Do keep the headspace to a minimum. The lowering of temperature will cause the vacuum to be created which will suck the air back in the airlock. Blow off tube and 3 piece airlocks are preferred for cold crashing.
After 24 hours the yeast will sediment/precipitate down as a thick yellow cake and your home brew is ready for bottling.

Notes

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If you are making hazy beer styles like wheat beer, you can skip the gelatin and fining agent. For Belgium wit beer also I don’t cold crash. However for Dunkel bee0, lager styles and other beer where color and clarity is important, it is important to cold crash.