I just wanted to see what everyone does for cold crashing. When I first started cold crashing I used to leave my airlock on and put the beer in my chest freezer for about a day. My initial concern with this is I was sucking in oxygen into the beer as I was cold crashing. More recently I have been taking off my airlock and tightly securing freezer bags over the mouth of the carboy while cold crashing to try to avoid oxygen being sucked in. I'm not sure how affective this is. Now I'm thinking what if I transfer my beer from primary to a keg under co2 and cold crash the beer in the keg and then transfer it to a final serving keg. I know this is a lot more work and I'm not sure if it's going to be worth the effort. Any advice or thoughts? I would like to know what some of the people making great award winning beer do.