[spowlison]

Would there be any harm in cold-conditioning a beer for secondary fermentation in a keg? I was thinking I'd save myself a step in the process that way and just carbonate the keg once it's had a few weeks. The only thing I can imagine is that there may be a little extra debris in the bottom that I'd have to pour out with the first few glasses. Is it that simple or am I missing something?

[Joe Sr.]

Yes, it's that simple.

Many people no longer use a secondary fermenter to save the step and to limit the number of times the beer is exposed to potential oxidation.

You could also leave it in the primary a couple weeks longer without any harm to let it drop more clear.

If you plan to put it into the keg and not carbonate immediately, you will want to make sure at a minimum you pressurize the keg to seal the lid.

FWIW every time I move a keg, I need to let it settle and then I get a murky pour for the first pint or so.

[spowlison]

Cool thanks! I have gone the route of several weeks in primary, then right into the keg, and it's worked fine as well. The only reason I'm thinking of cold-conditioning, is that I'm going to brew a Dubbel, and most recipes seem to call for cold-conditioning. Maybe it isn't entirely necessary?

[gmac]

I don't have the experience of a lot of people on this site but for me, 2 weeks in primary and straight into the keg are standard for anything under 1.060.  Of course I check FG but 2 weeks at proper temp and it's usually there.  So, I basically secondary in my keg for a couple weeks and then serve (or just serve if I'm thirsty). 

Same for lagering.  Primary, keg and into the fridge for 6 weeks or so.  No glass or plastic secondary.

I throw the CO2 on at 20+ lbs to set the keg seals and then hit it once in a while to make sure it has pressure.  But, like you guessed, move the keg and you get cloudy beer for a bit again.  If I'm taking a keg somewhere, I keg and fine, let sit and re-keg to a fresh one.  Otherwise, it stays in the first keg.

[denny]

Cool thanks! I have gone the route of several weeks in primary, then right into the keg, and it's worked fine as well. The only reason I'm thinking of cold-conditioning, is that I'm going to brew a Dubbel, and most recipes seem to call for cold-conditioning. Maybe it isn't entirely necessary?

It's pretty unusual to cold condition a dubbel.  I've never done it and I don't think most people do.

[Joe Sr.]

Agreed.  My recollection from BLAM is that the bottles are typically conditioned at warmer temps.

I would imagine a similar process is employed for kegs, when/if the beer is kegged.

[davidgzach]

+1 to secondary in the keg.