aiding flocculation

[irishrover32]

what is a good low temp that would aid flocculation but not cause a chill haze when the beer is served, im looking to drop as much yeast as possible before going to my keg without cold crashing in the carboy and without moving to secondary, ill mostly be using wlp007 and vermont ale yeast whcih i know are two different floccers but any suggestions would be appreciated

 

[cyanmonkey]

I typically crash at 38. Time is the best way to clear a beer and chill haze can be avoided by chilling quickly after the boil via a chiller. You might want to consider Irish moss or whirlfloc to aid in dropping out yeast and proteins. I typically use gelatin to fine and it makes a remarkably clear beer, but you need to crash it before you use it.

 

[BigFloyd]

Cold crashing has nothing at all to do with chill haze.

I crash the primary to 35*F and leave it there a week before racking to the keg.