Ok, i have three different batches going for this recipe and used what yeast i had. One has nottingham, another US-05 and the third i didnt have anything but washed us-06 so i pitched it to see what the results would be. The nottingham was a very quick yeast it has been two weeks and my FG is at a stand still. The us-06 is only one week into fermentation havnt checked it yet. The US-05 after a week still has a three inch thick krausen on the top. I have only brewed 12 batched over the past 8 months and have never experienced Krausen hanging around this long. Is this normal for a non big beer? I did not test nor am i really worried. I usually leave my wort ferment for 3-4 weeks minimum in the primary then bottle.
I want to cold crash my wort for a few days just before i bottle is there a recommended temp and time frame i should follow? Also if i cold crash then bottle do i need to then have the bottles in the fridge afterwards since the wort is already chilled?