You might search "cold crash" on here as well. The short version is that after your beer FINISHES fermenting, as checked by hydrometer, you lower the temp down to about 35-40 in order to drop & compact as much yeast & sediment as possible. Then carefully rack it to your keg
Piratwolf: "I've heard that Belgian Blondes can be "panty droppers" but they're not particularly high IBU nor cheap."
jmendez29: Haha! I get it! :ban:
Wait. You're not talking about beer, right?
You're talking about beer. That could have been a whole lot more fun.