Cold Crash Before Bulk Aging?

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mashdar

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Any opinions regarding cold crashing before bulk aging?

I have a Belgian quad (3787) that I'm going to transfer into a keg for bulk aging. I expect it to drop another 0.001-0.003 while aging.

I was thinking about giving it a week at ~34F prior to transferring to the aging keg. The keg has a standard dip tube, so less precipitate in the keg could be nice. I imagine there will still be a suitable amount of yeast for aging, but I'm open to other opinions.

All opinions, founded and unfounded welcome! Anecdotes and anecdata welcome, too.

edit: oops. Wrong tab, should have posted in general.
 
I always cold crash (under CO2!) before kegging with the one exception being my double imperial chocolate stout which by the time it's ready for kegging has already dropped nearly everything that's ever gonna drop...

Cheers!
 
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