Beer Forum

Currently fermenting a kolsh at 60 degrees. I'm supposed to cold condition it for about four weeks.
Anyone know how cold? And should I rack to a secondary or just let it sit on the yeast?
Additionally, I usually keg and add priming sugar to carb naturally. Can I do this and then just toss my keg in the fridge to condition in there?
Thanks!

I say naturally carbonate the keg, then lager as close to 30 as you can get. It is worth it.

Mills

+1. As cold as you can, at least 4 weeks. It really makes a difference.