So I brewed my a Golden Ale/Kolsch almost two weeks ago now. It was a partial mash. I let the brew ferment for 8 days at 66 degrees then moved into my garage where the brew now sits at 40 degrees. I have heard this is called "Cold Crashing". Other people I have talked to have other names for this method. I am wondering what "Cold Crashing" actually does to the beer. Does it just break down the fermentation? Does it just clear the beer while still in fermentation? Should I use a secondary and if so why?
(I looked this up under the wiki and did not see anything)
This is my first time "Cold Crashing" and I am just trying to understand why this method works well when trying to make a Golden Ale/Kolsch.
Any info would be great, thank you.