I made a Russian chocolate imperial stout. Probably my best beer to date, at least all my true beer loving friends think so. I am gonna enter it in the state fair and I have a question about cold crashing:
If I cold crash for 2 weeks and then remove it will the "clearing up" remain even after the beer warms again and is allow to sit around awhile before judging?
Not a huge deal as we are talking about a beer the color of motor oil but curious as I want it to present well in the competition.
I agree that allowing the keg to warm won't cause it to cloud up, but moving the keg certainly will. Does the competition allow keg entries? That's somewhat unusual in a state fair type competition. If you bottle from the tap, you could avoid disturbing the sediment and enter a relatively clear beer. Two weeks is a rather short cold conditioning period. I would add some finings to speed up the process if I were pressed for time.