A few questions about cold crashing

[bigken462]

I’m waiting on some tubing, quick connects, pinch clamps etc. to arrive in the mail so that I can get the stuff to transfer a cpl gallons of well carbonated and conditioned beer from a 5 gallon keg to a 3 gallon keg so that I can free of the larger keg for a new batch.

I have 5 gallons of Summer Ale beer sitting in the bottom of my kitchen fridge which has already been crashed, chilled and gelled. It’s easily ready to be kegged today, I just don’t have a empty keg to put it in till I can get the stuff to transfer the beer from the larger 5 gall to the 3 gallon while keeping some backpressure in the keg.

I also have a 5 gallon batch of American Wheat in my fermenting chamber that is ready to be crashed and gelled. This batch will be split between bottles and the smaller keg when it gets empty soon. I would like to go ahead and get it in the fridge to chill down and settle before I transfer and gel it, but the space it take from this other batch.

So in short, does the beer in the fridge, which is crystal clear and ready to be kegged today need to remain in there till I can keg it Friday or Saturday of this week? Or can I pull it out and let it sit at room temp for a few days so I can get a head start crashing this other beer? Will all the chill haze and that type of stuff reform if it warms before I can get it in the keg?

Thanks much,

 

[70ls1nova]

You can take it out,. It will be fine.

 

[BigFloyd]

If you let it warm up after a good cold crash, the yeast/trub layer won't be as firm, making it easier to suck up in the siphon. Other than that, you're okay so long as you don't slosh it around and re-suspend stuff.