Perhaps a stupid question, but here it goes.
I just changed my fermentation capacity with dedicated freezers and conicals. While I generally use kettle finings, I often will also use gelatin after kegging to ensure very bright beer - especially for those that will go to competition. I now have the ability to cold crash to below freezing (if needed) and extended lagering in bulk in the fermenter, and can also drop the yeast and trub as needed.
After cold crashing an IPA yesterday (8 days primary and at FG), I am wondering if there is benefit to fining the bulk beer in the fermenter as opposed to waiting to condition/lager in the keg. This IPA is certainly not yet clear, and gelatin would likely floc out the yeast and hop particles (and perhaps some of the hop character)... I also assume that cold haze will also form and settle with the rest. Thinking holding this for 3-4 days at 32F, using gelatin for 48 hours - then transfer.
Thoughts? Will this allow the beer to 'mature' more quickly? Less concerned about a very hoppy IPA than say a future more malt forward beer.