Cold Crashing out Yeast - Dr. Charles Bamforth (Brew Strong Podcast)

Did anyone catch the Brew Strong podcast on beer haze with Dr. Charles Bamforth of the UC Davis Brewing Science Program?

He was saying that it is the temperature, not the time, of cold crashing that determines the effectiveness. I am cold crashing my beers around 36 degrees, but I am still getting a strong yeast profile in my beers where I use a low flocculating yeast.

Dr. Bamforth was saying that cold crashing should be done at or slightly below freezing (32F / 0C)...further, he said that 1 day at 32F is more effective than 3 weeks at 36F.

I am going to give it a shot. At what point will beer freeze? With the alcohol content, I am assuming that I would be safe at 30F for 2 days.

Any thoughts?

10% volume of ethanol in a water-alcohol mix, the water will freeze out at = -4° C, 25° F.
Beer 5% , ~28° F
As ice begins to freeze out the impurities, the freezing point drops further. this doesn't continue indefinitely.
http://www.realbeer.com/discussions/showpost.php?p=198811&postcount=5

Hermit said:

10% volume of ethanol in a water-alcohol mix, the water will freeze out at = -4° C, 25° F.
Beer 5% , ~28° F
As ice begins to freeze out the impurities, the freezing point drops further. this doesn't continue indefinitely.
http://www.realbeer.com/discussions/showpost.php?p=198811&postcount=5

Click to expand...

I saw that too, but I'm not putting my faith in ClaudiusB without consulting HBT first.