Cooling the FV to clear beer after fermenting

[Maysie]

I have read many posts on here about cooling the fermented beer after the 10-14 days when it has finished fermenting so that it can clear.

Now when people refer to 'clearing', do they mean:
(a). To drop the suspended solids from the fluid
(b). To drop the floating crud on the top to the bottom
(c). both of the above.

The reason I ask is I have a St Peters Golden ale which has just finished fermenting, but is as clear as a bell - other than for a few floaters on the top. Will cooling cause those to drop, or am I best to just get it out of the FV and get on with priming and bottling it? Trying dodge the trub/floaters while I siphon of course.

TIA

 

[Aleman]

If it's a lot of floating crud (Like you get with top cropping yeast like WLP029 Burton Ale or US05) then its both,

If it's just a little bit of stuff and the beer is clear . . . get on and bottle

 

[Maysie]

The floating crud is more like the stuff you get on a cup of strong tea made in a hard water area - the sort of stuff that sticks to the side of your mug when you drink it.

Think I will just get on and bottle it then :thumb: