Rapid cooling after fermentation

[Waffty]

I can't remember where I read this, or who mentioned it but what's the process for rapid cooling after the fermentation process has stopped?

Plus what are the benefits, if any of rapid cooling, after fermentation?

I've got a POY IPA which has just gone off the bubble, so in a day or so would be ideal to drop the temp, assuming there are benefits.

As always, thanks in advance.
Darren.

[Jim]

Yes, some people do that as a method of clearing the beer. Cooling (though it doesn't necessarily need to be rapid) will stop the yeast working, which will then settle out. Cutting fermentation like this could be used to prevent the beer getting too dry as well (if that's what's required), although it would need to be kept cool during storage as well.

It's also used as a means of removing chill haze from beer.

[Waffty]

Yes, some people do that as a method of clearing the beer. Cooling (though it doesn't necessarily need to be rapid) will stop the yeast working, which will then settle out. Cutting fermentation like this could be used to prevent the beer getting too dry as well (if that's what's required), although it would need to be kept cool during storage as well.

It's also used as a means of removing chill haze from beer.

Thanks Jim, just what I was after.

I think I'll give it another day in the FV, which should make 7 days in total, then I'll driop the temp to below Safe04 operating temp & at the same time drop in some finnings. Leave it another couple of 3 days & pop it in the keg, drop temp to 12 degrees & fill it full of bubbles (force carbonate) & the job should be a good un.

Thanks again.
Darren.