Crash to Keg?

[mingo]

Just transferred an Amber Ale to my keg and wondering if having it chilled just prior to carbonation is an issue. I've stumbled on a article that says you shouldn't chill and/or carb until it sits a couple of days at room temp. The wort had reached final gravity and then I chilled it.

 

[mongoose33]

I'd like to see that article.

What temperature was your beer at after it had reached final gravity? Room temperature or close?

What I do--and I've discovered no problems with this method--is once I'm sure fermentation is done, I crash the beer, in the fermenter, to 32 degrees right in the fermentation chamber. It sits at 32 degrees until I get the time to keg it.

That 32 degree beer goes right into the keg, and because it's at that temp and I like to force carb, 24 hours later that beer is ready to try.

I've never measured the temp of the beer after it goes into the fermenter, but it's probably 34 or 35 degrees by the time I'm done racking to the keg.

No issues with this at all.

 

[mingo]

I fermented at 68 degrees, and thats where fg was reached. Then I chilled to 40 degrees +/-. Maybe the article had more of an emphasis on chilling and carbing at the same time? I can't find that article now, but it mentioned diacetyl off flavor production.

 

[bleme]

I fermented at 68 degrees, and thats where fg was reached. Then I chilled to 40 degrees +/-. Maybe the article had more of an emphasis on chilling and carbing at the same time? I can't find that article now, but it mentioned diacetyl off flavor production.

There is no flavor production once FG is reached, but there is sometimes off-flavor reduction as the yeast will clean up after themselves if you leave it warm for a couple days before crashing.

 

[mingo]

I found the article.

https://learn.kegerator.com/force-carbonating-beer/

Here is the section where this was mentioned:

"Also, a mistake that homebrewers often make is to begin the carbonation process immediately after transferring the homebrew from the fermenter to the keg. This often involves lowering the temperature of the beer while introducing CO2 to make for a more efficient carbonation effort. This issue with this is that diacetyl, which is a natural byproduct of the fermentation process, does not have ample time or the proper temperature environment to reabsorb into the yeast.
If you fail to you’re your beer a rest time of two days at room temperature after final gravity has been reached, the presence of diacetyl will be much more noticeable in your beer in the form of unwanted buttery, popcorn-like flavors."

 

[LLBeanJ]

So the real issue is kegging too soon, not necessarily chilling right after kegging (or prior to, if cold crashing the fermenter). If the brew has reached FG and has had a few days to clean up while still in the fermenter, there is no danger in chilling and carbing a keg as soon as the beer has been transferred.

 

[isomerization]

Unless you have a Tilt-type device, I highly doubt you are kegging your beer immediately once FG has been hit. Raising the temp towards the end of fermentation should accomplish this goal anyways.

This seems to be a strange thing (to me) to bring up in a force carbonation article? If anything, the reason you shouldn't immediately start carbing your beer (until it has equilibrated to fridge temps), is that CO2 absorption will be much slower, throwing off expected CO2 volumes/time.

 

[mongoose33]

So the real issue is kegging too soon, not necessarily chilling right after kegging (or prior to, if cold crashing the fermenter). If the brew has reached FG and has had a few days to clean up while still in the fermenter, there is no danger in chilling and carbing a keg as soon as the beer has been transferred.

This ^

The only issue with chilling and carbing at the same time is figuring out what the final carbonation will be.

The carbonation tables are set up w/ temp on one axis, and pressure on the other axis; where they meet in the table shows how many volumes of CO2 you can expect at that temp and pressure.

Starting warm and carbonating as you crash means you'll have to adjust your sights somewhat. I always crash mine first, then carbonate. Takes about 24 hours to move 5.5 gallons from temps about 64 to 32.

 

[LLBeanJ]

If anything, the reason you shouldn't immediately start carbing your beer (until it has equilibrated to fridge temps), is that CO2 absorption will be much slower, throwing off expected CO2 volumes/time.

And even this comes down to personal preference. I typically put the gas on a warm keg as soon as I put it into the fridge. I haven't found any benefit to allowing the keg to chill first before turning on the gas, but I know that's what some folks like to do, so do whatever works.

 

[isomerization]

And even this comes down to personal preference. I typically put the gas on a warm keg as soon as I put it into the fridge. I haven't found any benefit to allowing the keg to chill first before turning on the gas, but I know that's what some folks like to do, so do whatever works.

Depends on what your process is, but physics don't lie.

 

[deepbluegroove]

This is how I do it: Primary ferment at temp of the yeast recommendation. After about 6 days test for FG. If it is what I expect then good. If not keep letting it ferment. Maybe raise the temp to get it to finish. IF I am concerned about diacetyl then raise the temp to 70-72 for two days. Cold crash in fermenter. Transfer to keg & force carb. Serve after it carbonates and the beer clears. This can take 5-7 days.