High temps and keg conditioning
So my corny keg has been conditioning for almost a week...6.XX amount of days. We're supposed to be in the mid-80's the next cuppa two tree days in Chicago. I don't want the high heat to affect the conditioning. Is it too early to pop it in the fridge or should I be good to go?
Or will the heat not make a difference if it's already done fermenting?
Shouldn't be a problem to leave it out. The temps are primarily going to give off flavors in early stages of fermentation and yeast cell growth. You're well beyond that.
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