While others probably cold crash in the FV, my goal is to close transfer from FV to a keg just before completion. I try to spund allowing fermentation to complete at room temp, then cold crash under CO2 head pressure.
I use an old side-by-side fridge to cold crash one keg in the freezer side temp controlled at 32*F and serve from two kegs in the fridge side. The kegged beer remains in the cold side until I need it which is routinely 2-3 weeks. Incidentally, it’s the same process for lagers.
I am considering adding a 4th keg to my pipeline which will lengthen the cold conditioning to 4-6 weeks. Sometimes, the 2-3 weeks isn’t enough to clarify the way I like even with floating dip tubes. This additional time will lower the stress I put on myself to get clear beer into the glass.
Hope this helps.
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