cold crash, condition, tap...

[kevmoron]

So I'm trying to settle on an order for doing this. I know people have their different methods and each has an advantage, but I'm curious to hear what others do.

I have an ESB that has spent one week in primary and almost two in secondary. It is just about ready to keg.

I'm thinking I might cold crash it for two days to clarify, keg it, and let it cold condition for two to three weeks before force carbing.

Do you all think it would benefit it to age at room temp for a while after kegging? My thinking here is that this might help it to get rid of the acetaldehyde greenness associated with newly kegged batches.


This is only my second batch kegging. Before, I would typically ferment in primary for one week, two in secondary, then prime and let bottle condition for two or three weeks. Is there a danger of having a lingering greenness or immature flavor if I keg and cold condition immediately after cold crashing it?

 

[BierMuncher]

No harm in giving it an extra 10 days or so in the keg at room temp. This just assures the residual yeast have a good environment to clean up after themselves.

ESB's don't need an extraordinary amount of time, but that extra 10 days will smooth things out some.

Once you keg and chill, I'd go ahead and hook up the gas at your serving PSI and let it sit for 2 weeks. Then if can clear up and charge at the same time.

 

[kevmoron]

that sounds splendid, i'll give it a shot