Question about natural carbonation in a keg

[DanT]

So I just kegged my Coopers English Bitter and I have some concerns. Firstly I cold crashed the wort for 24 hours before kegging to help with clarity. I added the right amount of sugar to the keg (King Keg with new cap and valve) and siphoned into it. Gave it a good swirl and returned it back to the same place I had the wort fermenting (albeit a little cooler as not insulated with a duvet, so around 18c). What I'm worried about is could I have caused the yeast to "deactivate" by cooling it for that 24hrs? To the point where it just won't start up again on the condition sugar? Or should I be ok?
I also don't want to test if it is carbonating by pulling a glass off (in a few days obviously) in case I reduce the pressure too much and lose CO2.
Do I have reason to worry?

Cheers

 

[RobWalker]

if you get any pressure at all, you're fine. just turn the tap a little. yeast reactivate at room temp, they just go dormant under cool conditions whereas hot will kill them.

 

[DanT]

if you get any pressure at all, you're fine. just turn the tap a little. yeast reactivate at room temp, they just go dormant under cool conditions whereas hot will kill them.

Thanks Rob, so I'm just opening it slightly enough to get a little hiss then shut off? If I get that then we're in business. Is there a rough time it would take to build up a little pressure? IE 24 hours, 1 week?

 

[klaus]

I am not sure why cold crash before kegging should be necessary for kits, or even AG brews. I keg (KK) with about 130g sugar and put straight under the stairs which generally is at about 16C (this creates enough CO2 to last for half the barrel). Apart from my first AG, every brew has cleared perfectly. And any bottled ones for that matter.

 

[Maysie]

If that was a 5 gallon kit, I doubt whether cooling it for 24hrs will have made that much difference to the temperature of the brew anyway due to its large thermal mass.

No need to worry IMHO.

 

[DanT]

I am not sure why cold crash before kegging should be necessary for kits, or even AG brews. I keg (KK) with about 130g sugar and put straight under the stairs which generally is at about 16C (this creates enough CO2 to last for half the barrel). Apart from my first AG, every brew has cleared perfectly. And any bottled ones for that matter.

Yeah I probably won't do it next time as KK does pull from the top of the keg anyway.