I've done some searches and reading on the topic, but haven't found anything directly on point. I've been fermenting my ales at room temperature (68 to 70 degrees) for two weeks and then kegging them at 40 degrees. When I keg, I rack with a siphon and leave the trub behind.
How is cold crashing different from transferring to a keg at 40 degrees? Doesn't the yeast settle out the same either way?
Or does the fact that the dip tube draws from the bottom of the keg obviate any filtering done by the cold crashing?
How is cold crashing different from transferring to a keg at 40 degrees? Doesn't the yeast settle out the same either way?
Or does the fact that the dip tube draws from the bottom of the keg obviate any filtering done by the cold crashing?