Warm or cold keg conditioning
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Galena
Landlord.
Won't that depend on whether you are naturally or force carbing? I doubt you will need warmth if forced carbing
Plastic or Corny Kegs?
NotSure
Well-Known Member
Straight to the fridge.
Galena
Landlord.
Is it necessary to condition beer in a corny in a fridge?
For example if I just store it in a cool garage and then closed transfer to another smaller keg which will go in the fridge, will this work or will it affect the like or condition of the beer. I tend to like ale served at cellar temperatures.
For example if I just store it in a cool garage and then closed transfer to another smaller keg which will go in the fridge, will this work or will it affect the like or condition of the beer. I tend to like ale served at cellar temperatures.
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NotSure
Well-Known Member
The answer depends upon what you mean by conditioning. If you're looking for ale yeast to clean-up the byproducts of fermentation, then near room temp is usually best. If you're looking to cold crash, for clarity, then the colder, the better.
Galena
Landlord.
Good point. Allow me to re-phrase. I would either naturally carbonate in which case I would expect to do a secondary in the keg as you would with bottling, or I would set and forget (if that is the right term) with CO2. Either way, after this period I mean for general storage. Forget cold crashing for clarity for the time being.
I just want to know if I keep the keg un-refrigerated will it last like it would in a bottle, even after I start pouring off as it will be closed to CO2. This may seem a daft question but I have only bottled previously.
Its complicated....
I now do a 10-14 day temp controlled primary and I'll generally cold crash for 72 hours fining with Gelatin after 24 hours in primary before kegging unless its a hazy IPA.
1. If I am doing something dark, complex or strong then I will batch prime it, seal the keg and then leave it at room temp for a few weeks and then move it to the garage for a couple of weeks or sit it in the corner of the keezer if there is room.
2. Anything else I generally keg it with a carbonation lid and let it carb it up over 24-48 hours and before swapping it back to a standard lid and then leave it in the keezer or anything from a day to week or two before serving.
I tend to make the conditioning plan based on the recipe advice and what I think it needs when I taste it at packaging and I may mix and match the two processes, so quick carbonate with the lid and then leave it at room temp to condition for 3-4 weeks.
I now do a 10-14 day temp controlled primary and I'll generally cold crash for 72 hours fining with Gelatin after 24 hours in primary before kegging unless its a hazy IPA.
1. If I am doing something dark, complex or strong then I will batch prime it, seal the keg and then leave it at room temp for a few weeks and then move it to the garage for a couple of weeks or sit it in the corner of the keezer if there is room.
2. Anything else I generally keg it with a carbonation lid and let it carb it up over 24-48 hours and before swapping it back to a standard lid and then leave it in the keezer or anything from a day to week or two before serving.
I tend to make the conditioning plan based on the recipe advice and what I think it needs when I taste it at packaging and I may mix and match the two processes, so quick carbonate with the lid and then leave it at room temp to condition for 3-4 weeks.
Yes, it works like a big bottle, if its properly sealed and carbonated then it should be fine until you need it.
Galena
Landlord.
Thank you
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