so I just got my corny kegs today... i want to natuarlly carb them with corn sugar... first one is a porter... my question is I'm not leaving it in a fridge, it will be in my basement, so is this ok? and on the same line, if I carb it to 2.4 volumes at 65 degrees, will it be the same when I chill it to serving temps? also are there any cons to naturally carbing a keg???
I was thinking about using on of these kegs as a "real ale" keg, using it backwards and upside down... I read it on here... have any of you done that?
like always thanks for all and any help.