In the first two installments of “Clear Beer,” we examined various things you can add to your beer to enhance clarity and stability. From kettle finings such as Irish moss and its derivatives to cask finings such as isinglass and gelatin, there’s no shortage of substances you can use to clear up your beer. In this the final part of the series, we discuss a couple of additional ways to clarify your homebrew: cold crashing and fermentation enzymes.
Cold Crashing
Cold crashing is a low-budget yet effective way to achieve bright beer without any additives. The principle is simple: Just store your beer at a temperature near freezing for anywhere from one to eight weeks. Over that period of time, sediment will gradually precipitate out of suspension and fall to the bottom of the vessel. While the idea is easy, it might not be the ideal solution for all brewers for two big reasons.
- You need a refrigerator that’s big enough to hold a carboy or keg, and that has enough free space to accommodate it.
- It takes time. Some beers might clear up in a week; others may need a month or more.