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.
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.