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Old 04-21-2009, 05:36 PM   #1
jldc
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Default Cold Crash prior to kegging

I haven't cooled my beer prior to kegging because I didn't have a place in the refrigerator that would hold a carboy.

However, I just bought a small chest freezer with temp control, so cold crashing is now an option.

How long? How cold? Is the only advantage to help clear the beer (in other words, no reason to do it on wheat beers or very dark beers)?

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Old 04-21-2009, 06:13 PM   #2
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I think you really just want it as cold as you will be serving it. I typically did it for a couple days.

There are a couple advantages besides clearing. The trub and yeast cake also compacts really nicely which is nice when syphoning. Also the cold beer will absorb the CO2 easier so you can force carb it down around 8-12 PSI instead of 25-28 psi.

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