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Due to technical issues with the Mr. Beer site, this post was deleted by mistake in May 2019 (originally posted January 31, 2015). With the miracles of modern technology, RickBeer has recreated the information verbatim. Should Mr. Beer be able to recover the original post with all the questions and replies, I will get this one removed. If you think this is cold crashing, please immediately sell your kit on Craigslist and exit the hobby. To find out what cold crashing is, read the next post. No beer was harmed in the posting of this picture.
This right here is why I cold crash. I have always cold crashed at the order of @RickBeer but wanted to see if it really did make a difference. See original topic here: I did an experiment to see if it really did make a difference. I transferred the beer to a secondary fermenter at room (68*F) temp. And then dry hopped 4 days and cold crashed 3 days with hop still in. total dry hop time 7 days (hops were in a bag to contain them) What you see in the pic is all the yeast, proteins and other undesirable particulate that sunk and compacted on the bottom. Had I not cold crashed all of that would have ended up in the keg (or bottles if i would have bottled) and may have contributed to undesirable results. First pic is of yeast cake left in primary fermenter. Second pic is of beer after transfer and dry hoops added. Third and fourth pic is of what was left in bottom of secondary fermenter after cold crash and beer transferred to Keg. To sum up... cold crashing does make a difference and I will continue to do it for every batch.