Cold Crashing Questions

[MrBJones]

A bottled five gallon batch of Irish Red Ale has been carbing up at 67 degrees for three weeks. I want to cold crash it, but never have before. When, how long, and at what temperature?
Thanks!

 

[RCope]

So...cold crashing is done after fermentation to help settle out the yeast and other undesirables before packaging. Usually done in the fermentor with some way to mitigate oxygen ingress. Some will transfer to a keg for cold crashing

It seems you've already packaged your Irish Red in bottles. You just need to chill it down to serving temperature and enjoy ;-).

 

[BrewChem]

If they’re already bottled, too late to cold crash in bulk. However, you’re basically going to cold crash in the bottle when you chill to serve so pour easy to leave the sediment in the bottle.

 

[marc1]

It usually refers to chilling the fermenter before packaging.
Chilling the bottles once carbed can also help it clear, though

 

[MrBJones]

Will 30° clear faster or more completely than 40° ?