Cold crashing is an alternative (or additional) way to clear beer. Usually finings are added, both at the end of the boil and at the end of fermentation. Cold crashing is a tried-and-tested way of clearing beer if required. It involves subjecting the beer (usually once it has been transferred to a keg) as quickly as possible to a temperature just above freezing, and then leaving it at this temperature for a few days. Belgian yeast strains require up to a week.
