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.