I'm trying cold crashing for the first time on my Honey Blonde. It's been in the fridge at 35 for 4 days now and all it seems to be doing is causing a chill haze. Cloudy beer doesn't really bother me, I just thought I'd give it a try. What's the deal?
Cold crashing is used to knock suspended yeast out before kegging. Once kegged it may take another couple weeks to get rid of chill haze.
Originally Posted by the_bird
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