Yeast settling/clarity at 32f

[Billy Gimmick]

Hey howdy,

I read that Jamil likes to leave his Kolsch/Alt beers at 32f for about a week for yeast settling and clarity.

Any opinions/experiences on if and how long to let the following yeasts sit at 32f for best clarity before racking?

wlp001 / wy1056
wlp002 / wy1968

Thanks BN

[JoeBeer100]

Why would you use any of those yeasts for a kölsch or altbier? The kölsch and German ale yeasts stay in suspension for a long time and take time and cold temps to settle out. American ale yeasts won't have that problem, they will drop out a lot sooner and likely without having to cold crash for a long time. Seriously though, if you're doing an altbier, then use wyeast 1007. If you're doing a kölsch use 2565. Or whatever the White Labs equivalents are. You will get so much more character out of those yeasts that is appropriate for the styles. And ferment slow and low with plenty of yeast. Do it right or don't do it at all. Good luck!

[Billy Gimmick]

Thanks for the response

Im not brewing an altbier. Given that you brewed a beer style appropriate for either the wpl001 or wlp002 yeast, should the post crash cooling temperature be maintained at near freezing for a period? Is simply reaching a near freezing temperature sufficient for best yeast settling and the beer ready for racking?

[BDawg]

Those 'regular' ale yeasts just floc out when its cold. It doesn't have to be right exactly at freezing. You can RDWHAHB.

To expand what JoeBeer said, the kolsch and alt yeasts tend to be lower flocculating yeasts, so JZ crashes them WAY down to maximize the flocculation. Otherwise, they'll stay in suspension unless lagered for a long time. This is ESPECIALLY true for Wyeast 1007. That shit will hang around forever unless you crash and fine it or filter it.

HTH-

[JoeBeer100]

Thanks for the response

Im not brewing an altbier. Given that you brewed a beer style appropriate for either the wpl001 or wlp002 yeast, should the post crash cooling temperature be maintained at near freezing for a period? Is simply reaching a near freezing temperature sufficient for best yeast settling and the beer ready for racking?

With those yeasts, I would opt to let them floculate on their own at fermentation temperatures. I don't think it's necessary to cold crash them. Call me crazy but I usually transfer at fermentation temps and then chill the kegs. Then The first pour is usually a bit of settled yeast. If you choose to cold crash prior to transferring, it doesn't have to be at 32. Just somewhere cold.