Cold Crash Calculator
Plan your cold crash schedule with temperature ramp-down rates, duration, and estimated clarity improvement based on your beer type and fining additions.
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How It Works
Cold crashing drops the temperature of finished beer to near-freezing (32-38F) to force yeast, proteins, and tannins out of suspension, producing clearer beer. Most of the clearing happens in the first 24-48 hours. Adding gelatin finings at cold crash temperature dramatically improves clarity — dissolve 1/2 teaspoon in 1/3 cup of 150F water and add to the fermenter. Cold crashing can cause "chill haze" to form and drop out, which would otherwise appear when the beer is served cold. For closed fermenters, be aware of suck-back — as the beer cools, it contracts and can pull sanitizer through the airlock. Use a CO2 balloon or spunding valve to prevent this.