Conditioning after cold crash

[John_FL]

I have a scenario I haven't been able to find in the forums. I fermented a Trappist for six weeks in primary. I then cold crashed for two days w/o taking a sample. Probably not the best idea. I then kegged after the cold crash and put it back in my fermentation chamber at 70 f. I took gravity at kegging time and had great attenuation. I also tasted some and it was good but not great. My question is, after the cold crash is conditioning going to do anything? I probably didn't bring too many yeast along into the keg because of the cold crash right? Or am I wrong in this assumption? Will I benefit from further time at temp. Or should I call it a day and serve? The off flavor was a bit grassy, young beer flavor.

Edit: oh and I haven't done anything yet, carbing wise.

 

[duboman]

I will assume this is a high gravity beer, if so they can take months to properly condition. Just let it sit and try it again in a few more weeks and keep going if necessary.

 

[TyTanium]

My question is, after the cold crash is conditioning going to do anything? I probably didn't bring too many yeast along into the keg because of the cold crash right? Or am I wrong in this assumption? Will I benefit from further time at temp.

Yes, you will still benefit from conditioning. Think about a lager - you condition for multiple weeks/months after cold crashing. There's a benefit there.

Conditioning is more than just sitting on a dormant yeast cake. Various compounds continue to drop out of solution and other flavors mellow with time. Time is your friend.

 

[John_FL]

Perfect! Thanks for the help. It is relatively high, o.g. of 1.068. I Used the WLP Trappist yeast with a starter and it attenuated to right around 1.01. I usually stick to lower gravity beers, so I'll just have to relearn a new time scale. Fortunately I've brewed every weekend for the last two months, so my pipeline is ridiculous right now.

Glad to hear I didn't screw myself with the cold crash.

Thanks again!

 

[bruin_ale]

1.068 isn't really all that high, I would think it would be ready to drink after 6-8 weeks - but if it's tasting green you can certainly continue to condition it - I don't think it'll hurt anything.

 

[John_FL]

Thanks for stopping me from doing anything stupid. It hasn't been that long and the off favors are really mellowed out. This is turning out to be my best beer I think! And this is prior to carbonation.