I brewed a Kolsch and fermented in the primary for two weeks at 60 degrees. Moved to secondary and am currently fermenting at 40 degrees. My question is when I go to carbonate it in the keg what temp should I keep the keg at?
Keep the keg at your serving temp when carbonating.
Do you mean when force carbonating? or either way? I usually keg and add my sugar, let sit for 2 weeks?
If you are priming with sugar in the keg, you will have to warm it up, otherwise the yeast are dormant and will not carbonate. If you are force carbing with CO2, keep it at serving temp.
Bacteria are the only culture some people have.