Cold crashing is a homebrew process by which a brewer chills the entire fermented batch of beer, just prior to kegging or bottling. The main goal is to clear the beer or any floating yeast, which will fall to the bottom of the fermentor when the temperature drops.
You'll want to cold crash quickly, essentially shocking the yeast and forcing it to drop to the bottom of the fermentor. Most people, myself included, try to keep the freezer (or whatever you use) just about 32 degrees, obviously to avoid freezing.
So how long do you cold crash the beer for? Well, it depends on you and the beer. I've heard of as little as two days, and as long as a month. I believe the general consensus is about a week on average. This should allow for the beer to clear and give you a crisp clean appearance when you bottle or keg the beer.
Also see: Diacetyl Rests.
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