I have 4+ weeks to brew a nice red ale for a party for which my wife volunteered my services.
While purchasing the ingredents at my LHBS the brewmaster there suggested that I cold crash the beer while in the secondary to help clear the beer.
My questions are: At what temptature should I cold crash? How long should I cold crash? And will cold crashing cause the beer to take more time to carb in the bottles?
Or, would I be better served to primary, secondary, and bottle condition at room temp, and just deal with some haze?
Thanks in advance.