Primary: "Campfire" Hoppy Red Ale Secondary: Table Red Wine, Table White Wine Kegged:Dirt Wolf II, Brown Trout Stout, Cider Bottled: Random stuff(Cider, Mead, Wines) Bulk Aging: Red wine, Blueberry "Brandy" Up Next: Centennial Blonde, Oberon, Pecan Porter
i cold crashed for the first time on my last batch which was a dogfish head 60 min clone. after the fermenter had been in the fridge over night i checked it the next morning. to my surprise you could see that the top half was really clear and the bottom half was cloudy. i left it in there for a little over 48hrs before i racked to the keg. the beer has been pouring crystal clear and is hands down the clearest beer i have ever produced. i will be doing this on pretty much all of my beers from now on
If you keg I see no cons as long as you have the room and time for it. Knocks out the yeast a lot faster and leaves you with an almost clean keg to deal with when finished with your beer. As close to freezing (without freezing of course) as you can get it works best.