cold crashing in a corny keg what temperature, then carbonate at what pressure

[jwill911]

OK pretty new to kegging, I just close transferred my beer to a corny keg. It's in the kegerator now at 36 degrees. It was mostly pressure fermented and fermentation was done IMO, hydrometer readings static for a couple days.
So my question is related to cold crashing. How long should I maintain it at (what temp)? I'm planning to set the pressure @ 15 psi for ~ a week then start sampling if I can wait that long. What do you guys find a good temp and pressure?
Thanks, jw

 

[wepeeler]

Just to make sure we are on the same page, your beer is in the serving keg, correct?

Cold crashing for clarity can take awhile depending on the style and if you used any finings or not (doesn't sound like you did). Some yeast is stubborn and likes to stay in suspension. I use Biofine Clear and usually have drastic clearing within a few days. Definitely after a week or 2. That being said, your beer will continue to clear at 36 degrees. Personally, I find that 36 is too cold for a serving temp. I have my keezers set to 38 and even then sometimes the beer comes out a bit too cold. So if you're planning on cold conditioning in the keg, 36 is fine for as long as you want to condition. I'd bump it up a touch for serving though. Just from my personal experience.

15 psi for a week might also overcarb your beer. I typically do 30 psi for 24 hours, 20 for 24 hours, then set to serving and never had carbing issues. Also done the set it at serving pressure and forget it method, which works well, but you'll have to wait a bit longer to drink it. Typically between 10-12 psi is a good serving setting, depending on your liquid line length, but that depends on your personal system. I can use 5 ft of tubing, but I get much better pours with 10 ft.

 

[jwill911]

Thanks for the detailed reply. I did use Biofine 1 tsp once near end of fermentation and another 1 tsp just before transferring to keg. This is my first kegerator and only second time I kegged. I like serving IPA (last keg) at 41-43, I only have the temp at 36 for cold crash and attempt to clear. Batch is NOT a NEIPA and it is cloudy. Smells great, a Morebeer all-grain kit "Terpene Dream". I'll try 30 psi for 24 hours and 20 for 24 hours and 10-12 for serving and see how that comes out. I'll play with beer line length, I know I'm too short now at ~ a meter. I'm using a "Top Draw" floating dip tube and gas connection on long dip tube to carbonate,. Worked good last time.
Thanks again, jw

 

[Oleson M.D.]

Cold crash at 29-30. And hit the keg with 50 psi. The beer will be carbonated in two days, maybe less. This is our technique.

edit: Serving temp is 38F. At 10 psi.

 

[Beermeister32]

Everyone will have a different opinion on what they like and the carbonation levels they prefer for different beer styles.

I generally lager at 34F. I also serve at 34F. The temperature of your glass also makes a temperature difference, I usually keep 3 or 4 pint glasses in the refrigerator. For your IPA you sound like you may like a warmer presentation temperature which can be attained using a room temperature glass.

I find IPAs are ready to go after about two weeks in the keg. My lagers benefit from 90 days lagering. You can drink them along the way, they really do improve over that time. Fun!

I used to run at 10 PSI, I find I’m liking 9 PSI a bit better lately.