[quote=“dsmithgator”]I’m brewing my very first batch (Caribou Slobber) and hopefully I pose this question correctly…
Is there a difference between conditioning in the secondary carboy vs conditioning in a keg? I transferred to the secondary carboy about 1.5 weeks ago (3.5 weeks total now) and have had it sitting at 68 F (give or take). My thought is to lower the temperature of the fermenting fridge after I’ve hit 2 weeks in the secondary and let the beer condition at cold temperatures in the carboy. The reason I want to hold off on transferring it is that I’ve only got one CO2 tank/regulator and force carbing the keg will mean I can’t pour from the keg I currently have hooked up.
Also, if cold conditioning in the carboy is acceptable, how cold should I go? I was thinking 40 F.
You can still pour from a keg that has been disconnected from the CO2. Every glass you pour will reduce the pressure, but only by a small amount. After a few glasses you may want to give the keg a shot of CO2 to restore the pressure to the exact pressure you prefer. I carb at 30 psi for a couple of days - unless I forget and go longer, in which case I just bleed off the excess CO2 as necessary to get the carbonation level I want.
I condition in a keg because I can purge it of oxygen and because a keg fits in my freezer better than a carboy. The ability to carbonate the beer as it ages is an added benefit. I condition, carbonate, and serve at 34 F. For beers that taste better at higher temperatures (most) I pour into a heavy, warm stein or glass.