Belgian Cold Crash

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jtp137

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Does anybody cold crash their belgians. I was thinking about leaving in primarry for a month then emediatly cold crashing at around 40 degrees for a nother couple of weeks then keg and let sit for 4 months.

Is there a problem with this. Does it need more time to condition above 40 degrees. Would I loose any yeast flavor?
 
I've done this once with good results on a ~9% dubbel. Smoothed things out nicely. If you are bottle carbing pitch yeast at bottling or you will have a long wait.
 
I did this to my last dubbel i bottled a week ago. Worried about how long it's going to take to carbonate. I didn't pitch more yeast.
 

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