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Ferment or Cold Crash?

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Upcoming schedules are forcing me to decide: a) do I let the wort ferment the full 21 days and crash for 2 days, or b) do I ferment for 20 days and crash for 3?  I need to bottle on Wednesday of next week or miss bottling for another week.  Don't want to wait so I'm asking which you guys think is more important.  One factor might be the yeast: Safale S-04.  It's supposed to be a fast-fermenting yeast with high flocculation rates.  I'm thinking go 20 days and crash for 3.  Any thoughts?

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