I have a high gravity brew (Belgian tripel) that I brewed 17 days ago. I started fermentation at 64F and raised it slowly over 9 days to 78F. After 9 days, it had reached it's FG. The next day I dropped the temp to 44F and it's been sitting there for a week.
OG range: 1.075-1.085, actual 1.082
FG range: 1.010-1.016, actual 1.012
I know most people advocate longer primaries for high gravity brews, but is that inclusive of time spent cold crashing? Another way to say it is does cold-crashing prevent the yeast from cleaning up off-flavors?