cold crashing

[daf]

IPA ain't an IPA unless it's dry hopped!

[greenxpaddy]

Dry hopping at normal levels only adds aroma. IPa's were designed for long lasting flavour

[50quidsoundboy]

. But after putting all those hops in why would you want to cold crash them out? - thats where the flavour comes from

you cold crash in order to drop out heavy proteins and polyphenols, so that they don't bond into haze-forming complexes. this is categorically not the same thing as removing every flavour and aroma compound in the beer! it's standard practice.

and yeah, you probably can get clear beer by leaving it in a bucket for a month and waiting. not everyone has those monastic levels of patience, and this is why cold conditioning is widely used by brewers at all scales. it's effective, standard practice, and i just don't see what the controversy is here.