Kegging Hoppy Beer question

Brewing for 5 years now, but just started kegging about a month ago.

I've got a pale ale that i just finished cold crashing for 4 days @ 35 degrees.

Racked to my kegs and are currently being carbed @ 12.5psi in a 36-42 degree fridge.

Now when I would bottle conditioned my beers in my house 69-73 degrees for about a month, the hop aroma that was in 'shock or hibernation' do to the cold crash would return in the warmer climate.

My question to fellow hop heads that keg: Do you carb your ales in warmer temps before put them in the fridge when they are fully carbed

OR

Do you simple gas them up and put them in fridge regardless.

its really only dry hopping in the keg that warm.cold temps will affect it. If you dont have hops in the keg, I dont think it matters. The beer will age faster at warm temps though

Oh, it matters. There is alway a noticeable drop in hop aroma after cold crashing for 3-4 days.

Are you sure it was not the yeast activity from bottle conditioning causing the aroma drop out?


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