Keg conditioning

[user 40634]

Hi
Another newbie question here:
I’ve brewed a winter ale and it’s had 2 weeks in the FV. I’m planning on force carbonation in a corny.
My lab is to do a closed transfer from the FV to the corny with CO2 then leave to settle for a couple of weeks (week 3 and 4) before transferring to another corny to carbonate, I’m doing this to try and get a clearer beer.
Questions are, am I making this too complicated and should I just use one corny and also what temp should the corny be at for weeks 3 and 4?
Thanks in advance for any advice

 

[Agentgonzo]

The intermediate corny doesn't seem to do anything for you. Just leave it in the primary (unless you need this for a subsequent batch) for the extra 2 weeks, then transfer to the corny for carbonation.

If you cold crash it in the primary for weeks 3-4 (aka, whack it in the garage in December), it'll drop the yeast out faster. As long as it's "cold", it doesn't matter a lot what exact temperature you get to. But if you can dial it in, then go for 1-3°C

 

[Obadiah Boondoggle]

Also try gelatin or just keep your eyes closed when you drink it - works for me

 

[Agentgonzo]

... or accept the fact there is nothing wrong with a hazy/cloudy beer and that clarity is purely an aesthetic preference of the drinker.

 

[ScrumpyRam]

... or accept the fact there is nothing wrong with a hazy/cloudy beer and that clarity is purely an aesthetic preference of the drinker.

With you all the way on this one. Same applies to cider too.

 

[hoppyscotty]

I pretty much do this with every beer, once finished transfer to a corny and carbonate (either fast method or over time depending on urgency) and leave in a fridge in my garage at about 3 degrees C for a couple of weeks before I hook upto my taps. Beer always comes out crystal clear if it's not brewed as a hazy. The first half a pint or so might be could as the dip tube sucks all the stuff that's settled to the bottom first, but I'm in the process of converting all my kegs to floating dip tubes to avoid this.