TL;DR version: Will cold crashing compact the trub?
I did my first AG brew a few weeks ago. A chocolate oatmeal stout. I made plenty of mistakes, one of which was not separating the trub from the boil so it didn't enter the fermenter. It is a small batch in a 3gal carboy but there's a solid 4 inches of crap on the bottom AND a permenent layer of white on top.
I checked the gravity today and I'm at the target FG (despite missing target OG by a longshot) and it tastes delicious at 4%abv.
SO, the question is... will a cold crash:
a) compact the sediment so I can get more beer from the carboy
b) make that seemingly permanent layer of white fall down?
Did I mention this beer is delicious?
... I need to wire up the thermostat/relay/plug that I've got for my freezer.