I am only on my third batch of home brew so I am still on kits. My first two kegged and drank well but had just been done as 3 weeks in the primary and then into the keg. For this batch I made the lemon coriander from Midwest so it was the first time using a secondary. After 2 weeks in the primary and 4 weeks in the secondary I transferred to the keg at room temperature 65F and bumped the pressure to 30 psi for about 30 hours. I then dropped it to 12 psi and let it sit for a week. On tasting it was excellent and greatly loved by the wife. Due to lack of space in the mini fridge it just stayed at room temp for the week but was still consumed and quite good. After transferring to the fridge 44F, the flavor dramatically changed and it lost a lot of the creamier(mildly) stronger flavors. It also seems to be smaller bubbles but about the same amount of head when pouring. I am presuming that is due to the yeast settling out to the bottom rather then being mixed more throughout?
My question is, can you chill the beer without everything crashing to the bottom and how much difference would there be in the carbonation level?
My question is, can you chill the beer without everything crashing to the bottom and how much difference would there be in the carbonation level?