There only advice I could find on this dealt with a 1bbl system in a brite tank, which is a few years and several thousand dollars from my current point. I have an upright refrigerator that I've placed a regulating thermostat on to create a fermentation chamber.
Currently I have a Falconer's IPA fermenting at 67-68 in there in addition to "Black Voodoo Cherry Vanilla Stout 1.0" in a corny keg. The keg is sitting at about 63-64 due to no bio-thermal yeast activity and the CO2 is at 18 PSI to reach roughly between 1.5-2.0 volumes. My question is does anyone know how long it will take the CO2 to diffuse into the 63 degree, 5 gallon stout to get to 1.5-2.0? I understand the gas diffuses faster at lower temps, but does anyone have a guess at the rate for higher temps? Halloween parties are this weekend and Black Voodoo would definitely kick it up a notch.