Cregar
Well-Known Member
Ok here's the deal...
I currently have a chest freezer that I use as a kegerator and a fermenter. I have a dilemma, I have a batch fermenting now (about a week) but I have friends coming over tomorrow night and they want to drink the ESB we brewed about a month ago (kegged and sitting at room temp).
I have 20 pounds of ice in my kitchen freezer. What would be the best plan of action...
A. Leave the batch in the fermenter and let it keep fermenting, and put the keg on ice and water and hope it will be cold enough for tomorrow night.
B. Pull the carboy out and stick in a bin of ice water and let it finish there, then crank the freezer down to serving temp and hope the keg gets cold enough.
Your thoughts would be appreciated.
BTw way... how long would it take to bring a room temp (78 degrees) keg to serving temp(45 degrees) using either methods?
I currently have a chest freezer that I use as a kegerator and a fermenter. I have a dilemma, I have a batch fermenting now (about a week) but I have friends coming over tomorrow night and they want to drink the ESB we brewed about a month ago (kegged and sitting at room temp).
I have 20 pounds of ice in my kitchen freezer. What would be the best plan of action...
A. Leave the batch in the fermenter and let it keep fermenting, and put the keg on ice and water and hope it will be cold enough for tomorrow night.
B. Pull the carboy out and stick in a bin of ice water and let it finish there, then crank the freezer down to serving temp and hope the keg gets cold enough.
Your thoughts would be appreciated.
BTw way... how long would it take to bring a room temp (78 degrees) keg to serving temp(45 degrees) using either methods?