Cold Conditioning before kegging

[Nacho]

Does anybody here lower the temps of their secondary fermenters to aid clarification before kegging?

I have a red ale that I want to keg, and I would like to assist the clarification by lowering the temp to about 40 F for a few days before transferring it to the keg and force carbonating.

I'd like to see how clear of a beer I can make before resorting to using fining agents, and wanted to know if anyone does this habitually with any success.

Nacho

[Tom C]

I have heard some people do this but since you are kegging you could keg your red ale including priming ingredients. Allow the keg to carbonate and then cold condition the keg when you are ready to serve. Much of the remaining suspended yeast will fall and be blasted out of the keg during the first few pours. This should result in a fairly clear beer.

Tom C

[S.F.B.]

If you force carbonate I see no problem.

If you prime and naturally condition, you may have a longer period for carbonation since you chilled it. It would take some time for the remaining yeast to get going again. I would do what Tom C said if you go this route.

How long has it been in the secondary? If it is less than 2-3 weeks, you may be jumping the gun.

[Fast_Eddy]

Like SFB said..have you waited long enough? The secondary is there for more reasons than just allowing the yeast to drop out.

If time isn't a factor then let the beer mature and the yeast will settle out.

[quantum24]

i cant speak to your kegging question since i have not yet started to keg my beers, but that said, i have had great success cold conditioning my ales for 1-2 weeks. the ales that i have done this for come out much more clear than when i dont. the important point to remember is that the beer must be done fermenting before you move it cold, if it is not you will get a stuck fermentation whcih can lead to problems down the road (i cold conditioned an irish red ale to soon and ended up with about 18 gushers (i drank the others before they got to this point, it was still a very good beer, if a little sweet)). it is also important to note that if you are going to be bottling after cold conditioning bring the beer to 68-70 degrees for a day in order to bring the yeast back to an active state, if you dont do this it may take musch longer for your bottles to carbonate.

[Fast_Eddy]

I agree with quantum24 too. I think we need to make a distinction here.

So if the question is "Can I lower the temp on my secondary fermentation for an ale?" I would say don't do it. The secondary serves it's purpose.

If the question is "Will cold conditioning(after the secondary) improve my ale?" Then I would say it will improve it(or at least will add in clarifying the ale).

[Nacho]

Thanks for the replies.

My goal was to lower the temp IN secondary, but after approx. 2 weeks - its been secondary for 1.5 weeks at this point. I just received my draft setup, and will be getting a freezer and temp control on Saturday - so I figure I would wait until next friday before starting the temp drop. Then I was going to let it sit at 40 F for 5-7 days, and transfer to keg for force carbonation.



Nacho