Cold crashing -- fast or slow?

[barleyfreak]

Crashing from a diacetyl rest of 70 to 34 degrees in 24 hrs, or lowering gradually over about a week. For an ale that has already had 10 days in ferment temp/diacetyl rest temp range, what's the diff?

 

[beerman0001]

It takes longer to lower it over a week. In the end it will be the same.

 

[barleyfreak]

I get that it takes longer. I can choose to lower it in 24 hrs or in 7 days. My question is is there an advantage to a quick drop versus a gradual drop.

 

[Yooper]

I get that it takes longer. I can choose to lower it in 24 hrs or in 7 days. My question is is there an advantage to a quick drop versus a gradual drop.

Yes, cold crashing means chilling fast. (The "crashing" part of it). The advantage is that it causes greater clarity in the beer or wine- chilling fast really makes the suspended particles drop out including yeast and suspended proteins. I do it a lot with my wines, too- chill to near freezing quickly and it really clears up the wine.