I kegged a batch of Irish Red ale about 5 weeks ago after 1 month in the primary (no secondary.) Instead of force carbonating I decided to prime the keg with sugar ( I used the same amount as I was directed to for bottling) and let it sit at "room temperature" for carbonation. After more than a month in the keg the beer still is flat. The keg is sealed because it's been holding pressure w/o being hooked up to the tank. I think the problem is from my "room temperature" being in the 50s for the first 2 weeks. Now that I've moved it to a warmer place I expected it to finally carb, but I don't seem to be getting anything.
I know that since I'm using a Keg I could crank up the pressure to the right PSI toss the keg in the fridge and let that do the work, but I don't want the sugar to make the beer too sweet. Should I add yeast (and if I do, what kind? grocery store?) or should I make the keg warmer and keep waiting?
ANY help would be great, I am really anxious to get this batch in my belly.