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Old 09-07-2008, 05:12 PM   #1
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Default Cold Crashing in a Keg

My first batch is BierMuncher's Centennial Blond, and I was planning to transfer it to a keg today and put it in the fridge to cold crash for a week. It's been in the fermenter for 14 days, and I have gotten consistent FG readings. I've read where you can just leave it in the primary to cold crash, but I wanted to free up my fermenter.

Should I pressurize the keg while I'm cold crashing? If so, how much pressure? What is a good temp for cold crashing? Can it be force-carbed at the same time as cold crash, or is that a separate action?

As always, I appreciate your assistance and apologize that I haven't found these answers in my searching.


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Old 09-07-2008, 05:21 PM   #2
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I don't see anything wrong with what you propose but remember it will take a little longer to age at refrigerator temps.

Yes, I would pressurize the keg to serving pressure and try to wait 2 weeks.


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Old 09-07-2008, 05:42 PM   #3
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Sure, you can cold crash in keg at the same time you force carb. Looking at the recipe, it seem as though two weeks from brew to keg is normal for this beer. Seems a little short to me but if that's what he recommends then I'd go ahead and give it a shot. As for time and pressure in the keg, at 40F under 15# of pressure for a week should yield 2.7 volumes. If you go colder, you're going to want to reduce the pressure or the beer will overcarb. I serve my beers at 5# but this may vary depending on your epuipment.
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Old 09-08-2008, 12:29 AM   #4
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Thanks for the advice, guys. This is a slightly different question to follow up, but let's say I wanted to use the keg as a secondary and leave it out at room temp, which in my room would be 72 degrees. What would need to be done in terms of hooking up the gas and then disconnecting. I'm assuming that I would need to add some Co2.
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Old 09-08-2008, 12:34 AM   #5
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well, the nice thing about using it as a secondary is that you could add a little gas to it and immediately purge to push out the O2.
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Old 09-08-2008, 12:47 AM   #6
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Your going to need to monitor the gas in the keg to ensure there is always pressure on the seals. The warmer the beer in the keg is, the less gas it'll absorb though so you'll only need to top it off to ten pounds or so once a week to keep the seal. Once a week, check the relief valve to make sure there is still pressure in the keg then hook it up to the gas with the regulator set to ten pounds to top it off.
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Old 09-08-2008, 01:10 AM   #7
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Personally, I always use a secondary for clearing.

When I rack to the carboy I want it as clear as possible going in.
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Old 09-08-2008, 02:37 PM   #8
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Thanks for the advice, guys. I wasn't able to rack to the keg yesterday, and I will probably give that batch another week in the primary, but I'm going to study more about using the keg as a secondary and for conditioning/storage. I made a pretty nice CL score and will be coming into four more carboys. So if I don't get all out of control I should have plenty carboys for use as secondaries.
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Old 09-08-2008, 02:50 PM   #9
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Quote:
Originally Posted by memphomaniac View Post
. . . I was planning to transfer it to a keg today and put it in the fridge to cold crash for a week . . .
Isn't that just called kegging? I was under the impression that the purpose of cold crashing was to clear the beer before kegging or bottling.
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Old 09-08-2008, 03:22 PM   #10
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I suppose it is. I don't have my terms straight yet. I wanted to move the batch out of the fermenter so I could start another batch, and the keg is all I have at the moment to move it to. I wasn't sure if I would need to rack to another keg after cold crashing.


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