cold crash after a long secondary?

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tgmartin000

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I have an imperial brown, OG 1.094 that's been in the secondary since February. Any sense in cold crashing before I bottle? I was going to crash for a few days, then add champagne yeast and bottle. Or is cold crashing pointless after a seven month conditioning?
 

DPBISME

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I was going to say if you follow through with this to make sure to add Yeast... but seems you got that though I question they type?

Was this part of the recipe?

BUT I would say that after seven months,,, if it has not fallen out it is not going to.... and it is a Brown anyway,,, ya can't see through it anyway?

I put my recent English Mild/Brown on tap last night and look forward to getting home and trying it out.

DPB
 

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