Cold break time and temp

[pingeyeg]

I've been told that if you want to have a crystal clear beer, you will need to quicken the starting of the boil and quicken the cold break. In regards to the cold break, how fast is fast enough and at what temperature should I be aiming at when I can rest assured? I know the temperature needs to be a certain temp for the yeast to start working, but is there a separate temperature to aim for during the cold break, which will reflect a crystal clear beer?

 

[A4J]

On a ~6.5-gallon batch, I've been able to get crystal clear beer dropping the temp from boiling to pitching temps in about 20 minutes. Using whirfloc (or irish moss) helps the most IMO.

 

[pingeyeg]

I assume you used a wort chiller?

 

[A4J]

Yup, I used a counterflow chiller.