Originally Posted by AndrewF
Carbing pressure is dependent on temperature. I imagine it takes about a day to get beer from high 60 degrees to mid 30s. I would think as long as you started the force carbing after the temp drops you should be ok. What pressure do you serve at and what pressure do you transfer at?
Beer can be warm if you want. It really doesn't matter. Remember -- these things are pressure tested for 100+ psi. I chill and carb simultaneously all the time.
1. Rack into keg @ room temp
2. Clear headspace.
3. Set to 30psi, come back about 2 days later to find carb'd beer.
Remember, liquids DO hold onto some carbonation at room temperature -- case in point Coca Cola. If you're forcing it into solution, then you're well......FORCING it in. It won't hold as much at room temp, but it certainly won't refuse carbonation. And of course it'll sip CO2 faster as it chills.
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