Proper Cold Conditioning Procedure

[kevBrew]

I have a belgian blond that needs to cold condition for at least two weeks. I have never done this before. What is the proper procedure for this?

Do I put it in a keg and just store it in the fridge or do I need to hook up the CO2 and carbonate it?


any help would be great

thanks

Kevin

[Hoppy Mad]

I am not an expert however I do the following.

Leave it in the fermenter on the yeast and take it down as close to zero (Celcius) as you can for as long as you can.

After conditioning for the time required rack it into the keg and carb.


Cheers


Brendan

[Mills]

I prefer to transfer to a keg, then put it under CO2 pressure, then chill it as low as I can take it. I did that for the first time with a Kolsch earlier this year and it came out looking filtered. Make sure to check a force carbonation chart because the difference in CO2 levels in a beer under 12 psi at 40 degrees is way different than if it is at 30 degrees.

Mills

[brewinhard]

I prefer to transfer to a keg, then put it under CO2 pressure, then chill it as low as I can take it. I did that for the first time with a Kolsch earlier this year and it came out looking filtered. Make sure to check a force carbonation chart because the difference in CO2 levels in a beer under 12 psi at 40 degrees is way different than if it is at 30 degrees.

Mills

+1. Be sure to give your beer ample time (2wks) in primary for proper conditioning first. Then rack to a keg and purge the headspace with CO2. I typically let the gas stay on while I finish cleaning up from racking process just to be sure that all the posts are tightly sealed and the lid is tightly sealed as well. Then into the fridge for your cold conditioning/lagering time. Good luck!