Ive been reading about cold crashing but am unclear about a few things. First dose cold crashing affect the flavor in the long run? Second is the point of cold crashing solely to clear it up? Are the flavors better from doing this?
Ive got three questions so far...
1. I just brewed a Belgian White and my fg was 1.050 the target was 1.060 could this cause any problems?
2. What temp should my wert be stored at?
3. When Im done fermenting in my primary should I cold crash this beer, would it still maintain some...