You want to crash your beer to a very cold temperature in order to help suspended particles crash to the bottom!
The end goal is to get your beer as clear as possible before you package it in a keg or bottles.
But some styles of beer are intended to be hazy. Further, some heavily dry-hopped beers will tend to have some degree of haze as well.
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You could say that cold crashing is a way to speed up time. Or increase gravity. Over time, yeast cells in solution will tend to clump together (or flocculate). As yeast flocculates, the larger clumps will sink to the bottom of the vessel.
Other particulate matter like trub, hop material, and other sediments tend to do the same thing.
One very important aspect of cold crashing is chill haze. When cold, proteins and other compounds in your beer will coagulate. If you’ve ever poured a hazy pint of micro brewery, then noticed that it cleared up as the beer warmed, that’s chill haze.
Cold crashing actually encourages chill haze to form.
You see, by encouraging chill haze at this stage, we force those proteins to coagulate, and drop to the bottom. And there the material sits until the beer is warmed up or otherwise disturbed.
In Tiantai 1000liter brewery equipment, it includes plate heat exchanger which can cool wort from 95 Degree to 10 Degree within 30 minutes. Wort is transferred to double wall fermenter unitank, the fermenter unitank has glycol jacketed and PU foaming insulation, temperature controlled by control cabinet, it will cool down beer at needed low temperature.
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Emily Gong
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