Is there a "too cold" for cold crashing temps... obviously you dont want to freeze it... so above 32 degree mark I suppose will work. I've cold crashed for a 5 days I also used some gelatine finning in the secondary (brought it up to just before boiling, cooled it and added)... beer is still very very cloudy... fridge is set to 33.5... and internal thermometers are confirming the temps are right on. I pulled 3 pints...
Brew Details:
All Grain 10 lbs. Wyermann pale ale... dough in at 149-150 degrees.. fly sparged at 175... yeast is WLP001.
Brew Details:
All Grain 10 lbs. Wyermann pale ale... dough in at 149-150 degrees.. fly sparged at 175... yeast is WLP001.