I'm a firm believer in the rule of threes. Three weeks for every step minimum. Cold crashing will help to cause some of the larger protein particles precipitate out of your brew. I crash my brew to just above freezing for 24-48 hrs and do not touch it till then. I rack it to bottles and cap cold, and allow them to warm to room temp for 3-4 weeks. Then into the fridge for cooling to serving temp. Clears my brews nicely. I even did it to a German Hefe and ended up drinking Crystal Hefe just like Pauliner or Wurzburger Hof in Wurzburg. Patience is one thing brewing will teach you. If you let the brew come to you it will improve the taste and mouthfeel and the carbonation will hold a good lacy head for a long while. Once you get a few brews into your pipeline, save a few from each batch in a special shelf or drawer and see how tasty they get after three or four months. It is amazing how smooth and ,mellow they will become with just a few months of ageing. So try to keep a 6'er from every 5 gallon batch and before long you will have a pretty broad selection of flavors and styles to entertain you friends and associates with when they come to visit..
What do you mean "no Kidneys"???, WTF now I gotta drink less beer...
Join the Automation sub forum in Electric brewing for a discussion of components and control systems. I did!!!!