Carbonating/conditioning keg cold

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TippHillBC

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I read somewhere that CO2 is absorbed better cold. So after i kegged my Pale Ale I kept in a cold fridge while carbing it (about 1.5 weeks ago) Should I do take it out and finish conditioning at room temp?
 
You need not condition kegged beer at room temp if you're going to carb with CO2.

If you do the 2 weeks at service pressure (10-12psi) method and don't worry about rushing it, it will condition just fine at the cooler temp (38-40*F) during that period. Get a small taste sample every few days and you'll see what I mean.

If it still tastes "green" after 2-3 weeks, you ought to take a look at your brewing protocols, particularly pitch/ferment temps and whether you pitched a sufficient amount of yeast.
 
Yes, ^^ that.

If one really needs to put some aging time on a keg to get it to a consumable state, it most likely would do better warmer than colder, as most reactions that occur on our planet happen quicker with higher temperature...

Cheers!
 

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