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Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Carbonating/conditioning keg cold
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Old 10-29-2013, 08:17 PM   #1
TippHillBC
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Default Carbonating/conditioning keg cold

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?

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Old 10-29-2013, 08:20 PM   #2
NathPowe
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If it were my keg I would just start drinking it.

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Old 10-29-2013, 08:32 PM   #3
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Quote:
Originally Posted by NathPowe View Post
If it were my keg I would just start drinking it.
Its not ready. Not carbed and tastes a little green. Anyone else?
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Old 10-30-2013, 05:26 AM   #4
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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.
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Old 10-30-2013, 01:38 PM   #5
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^ This.

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Old 10-30-2013, 11:54 PM   #6
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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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