I'm going to make Frambozen / Rasbeerry Brown Ale
I was reading these instructions from the Belgium Brewing brew master.
Ferment down to 1.014 FG, holding temperatures barely above 68° F. Use a neutral ale yeast (like Wyeast 1056) or a Belgian ale yeast, or even both. After fermentation rack your beer off the yeast and chill it around 30° F if possible.
After 2 weeks of aging, rack your beer (being careful not to transfer any sediment) onto raspberry pulp. This pulp should equal 20%....
What I don't get is about chilling the beer to 30° F. For how long ? just for a short period or for full 2 weeks until racking onto the pulp ? I'm assuming the yeast will go dormant and I'm sure some of the water would freeze. I don't know what the idea is behind this ? What if I don't have storage that goes that low, how much of a difference does it make for the finished product ?