Cold crashing temps
This is not the standard cold crash question.....
I just got an extra keg and have room in my kegerator to fit all 4. I can only serve 3 at a time, so the extra keg will be used to let the beer carbonate, as well as to cold crash the beer before serving. I dont mind a few pints with sediment, as long as the majority of it is clear.
Anyways, i keep my kegerator on the warm side (44) because I like my beer at that temp. So is this an okay temperature to cold crash/age an ale? Will this be enough to help precipitate out proteins, chill haze, etc?
I have a fermentation chamber, but it only holds 1 fermenter/carboy and its almost always in use. I can easily get the beer down to 30 in there (lagering a doppelbock at that temp as i type), but I just dont have the space right now to be able to cold age something in there for 2 weeks.
Primary1: Pumpkin Ale
Primary2: Christmas Ale
Secondary: Sour Brown
Drinking: Warrior Pale Ale, Wit, American Rye