I kegged two beers yesterday, did a force carb @ 25# for a day now.
Is there a difference in conditioning at room temp. versus putting them
in the fridge at 45 degrees? I will be setting the CO2 at the needed volumes/temps
for conditioning.
Happy brewing
From my understanding the cooler the beer the longer the conditioning phase. However, I like to cold crash my kegs and give it a cold conditioning. Another thing to remember is that CO2 is more disolved the colder the beer. Therefore you can give it a cold conditioning while carbing up at the same time.
For years I conditioned at room temp but after I got a chest freezer, I find that the beers clear and condition much better at 40 degrees.
Thanks guys, you gave me what I needed to know.
