conditoning in keg question

[vleri]

Just racked an irish red ale to keg after 3 wks in primary and a cold crash of 2 days at 40 deg.I'm thinking 2 more wks to condition then carb.Is it better to conditon cold or at room temp and at what temp if chilled, also is there a set head pressure that needs to be on the keg during the condition . Thanks

 

[Flyin' Lion]

As I understand it, "conditioning" implies room temp (for ale yeast) as you're letting the yeasties finnish their work. But, after 3 weeks in primary I would just carb and serve. I may be wrong, but if you've already cold crashed the keg, conditioning may be a moot point (again, as far as the yeast are concerned).

My vote is for kegging and serving what you've got, you should be just fine.

 

[vleri]

thanks but i heard a 3wk old beer is still green and i'd like to condition for another 2wks at least then carb ,but i'm not sure to cold condition or leave it at room temp. Thanks for the reply

 

[Yooper]

thanks but i heard a 3wk old beer is still green and i'd like to condition for another 2wks at least then carb ,but i'm not sure to cold condition or leave it at room temp. Thanks for the reply

If you want to age the beer a bit, beer ages faster at room temperature. Chilling it greatly slows down the process.

 

[vleri]

If you want to age the beer a bit, beer ages faster at room temperature. Chilling it greatly slows down the process.

ok thanks yooper, thats what i needed to no,i'm going to condition at room for a while then carb and drink!!!!!!