Cold Crash or just keg??
I'm brewing up a Kolsch for a golf outing, about 4 weeks grain to glass. The recipe called for 10 days fermentation, then crash cool for 4 days, then keg. Well, I'm going to be out of town that week.
So I either have to crash cool it for a week, then keg it. Or just keg it after 10 days with no crash cooling. I'm going to filter it before bringing to the golf outing, so sediment won't be an issue.
Any reason I shouldn't just keg it and then filter it before the outing? Seems like the beer gets more out of being kegged and aging then just cold crashing, though I would've assuming them to be largely the same in terms of conditioning.
Thanks for the advice.
On Tap: Belgian Barrel Aged Barleywine, Da Yooper's Oatmeal Stout, Breakfast Stout, Hop Your Face Off IIPA, Catcher in the Rye Saison, "Wino-head" Nelsin Sauvin Gumballhead.
Bourbon Barrel Duchesse De Bourgnone
Fermenting English Mild
on Deck: Lager?