re: Homebrewing: In-Process Thread

I have a question regarding cold crashing. I expect that a beer I put in the fridge in the morning would be at the same temp as the fridge by that night, about 12 hours later. This would be good for kegging, but is that not enough time for really cold crashing it and having the solids drop out?

Each time I've cleaned a keg after emptying it, I have had stuff in the bottom of it, and just figure that unless I stored the beer in the fridge for weeks before kegging it that I will always have that. (not that it is hurting anything)

I have a DIPA in a fermenter now that I planned to put in the fridge Friday morning, then keg that night, and start drinking Saturday night. However, I'm considering leaving it in the fridge until Sunday before kegging it. I'm not sure, in the end, it will make any difference other than when I can start drinking it.