Cold crashing in beer fermentation vessel is a practice used by brewers traditionally to improve the clarity of beer prior to transferring out of fermentation. The process involves lowering the temperature of the beer after fermentation is completed and prior to packaging. By decreasing the temperature in fermenting equipment, brewers can essentially accelerate the time required for particles to drop out of suspension resulting in a cleaner looking and tasting beer. 

Most of the time cold crashing triggers a survival reaction in yeast cells still floating around inside the tank. The cells that don't fall to the bottom in a dormant state will bond together because of the chilly, near freezing temperatures to form larger flocs of yeast.  
 
When Should You Cold Crash Fermentation? You should cold crash after primary fermentation is complete. This usually means 2 to 3 days before packaging or bottling. The best way to check when you can cold crash is through a hydrometer. A hydrometer tells you when your beer solution has reached its final gravity. In other words, once your beer has reached final gravity, fermentation is complete.
 
In fact, you could even wait 10 to 12 days after pitching your yeast, then cold crash. Maintain a temperature between 0.6°C to 4.4°C. Wait for 2 to 3 days for cold crashing to finish.
 
Tiantai offers a comprehensive range of brewery equipment, including malt milling equipment, brewhouse, fermenter unitank, brite beer tanks, beer bottling machines, beer canning machines, beer kegging machines, hop guns, yeast propagation tanks, RO water treatment machines, DE filters, air compressors, and more. The complete beer brewery equipment ranging from 1HL to 120HL.
 
If you are interested in receiving detailed specifications and pricing information about Tiantai's brewery equipment, please reach out to us.
 
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