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.

Can't you keg it and stick it in the fridge, thus killing two birds with one stone? That's what I always do.

Yep. I'll do that. I'm outsmarting myself on this one. Cheers!

Yooper said:

Can't you keg it and stick it in the fridge, thus killing two birds with one stone? That's what I always do.

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+1. This is the way to go.