My fridge holds a damn near constant and consistent temp at whatever i set it at. I am thinking about cold crashing my double IPA and this would be my first time trying this technique. I heard there are things that can go wrong. What temp and how many days and how long before bottling should i cold crash if I also dry hopped the beer. What can go wrong, and what are the benefits? thanks i know i have a ton of questions this is a great resource as i don't have much time to research during the day at work and at night with a newborn :
cheers!