Racked a beer to keg yesterday, that I brewed on Sunday, that included being dry hopped. I started the dry hopping a couple gravity points away from the target FG and then lowered the temp for the last day to help drop the hops through the beer, not to drop the yeast entirely. Overlapping fermentation, dry hopping, conditioning and now carbonation.
I only occasionally cool, and only to c12°c. And find that the final bit of clearing and conditioning happens during carbonation, either in the keg or through bottle conditioning.
All this, along with this thread it got me thinking about 'cold crashing' to very low temperatures. And wondering if some go too low, too soon, forcing their yeast into dormancy. Making the conditioning, stationary phase of yeast growth, very slow, by putting it the wrong side cold crashing, which is essentially a filtration process.
@peebee. That dry yeast policy works for me, although by chance of the way I plan, buy and store ingredients for my brews.