I have 5 gallons of BierMuncher's Cream of the Crops hybrid ale that I will be kegging. I have cold crashed this beer (still in the bucket fermentor) for 24 hours at 40 F. I am wondering if leaving it at this temperature for a week or more will make it have any cleaner/crisp flavors than if I transfer to the keg right now at hook up the CO2. So here are the options I have been thinking of:
Option 1: Transfer to keg, hook up CO2 and cold condition for 2-3 weeks prior to being ready to drink.
Option 2: Lager the beer for a week or more and then transfer to a keg, hook up the CO2 and wait 2-3 weeks prior to being ready to drink.
I am thinking that these might result in the same thing but I have very little experience with lagering so I thought it would be worth asking the question.