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Thought I had read through everything.... must have missed that one. It's all probably a moot point as I can't seem to brew as fast as I drink. I figure one day I will catch up, or start making larger batches, and this knowledge will be needed. Joe.

+1 This is the same question I have. I don't have a basement, so storage temps for me are 75 to 80 degrees (for the summer, although our other season isn't much colder). My other option would be to naturally carbonate them, but I don't know how if that will be affected by the higher temps...

Can you elaborate on calculating how much DME needs to be added? Thanks Joe.

Have you tried looking for a chest freezer on craiglist? That's what I ended up doing. Got a 5.0 cu ft for $40. I found that posting a wanted ad worked the best, the sellers come to you.

Just an FYI... I was going to pick up the Holiday 5 cu ft model from Lowes today cause they are $168 with a $20 mail in rebate. After measuring the inside, it's only 14 inches square (without the compressor hump). Which would only hold one keg without a collar. The hump goes all the way...

I don't mean to hijack the thread, but.... What's the process if you aren't chilling a keg right away? Say your kegorator is full (purely hypothetical question :cross: ), and you have beer waiting to be kegged. Do you carbonate the beer and then reduce the pressure? Or do you just leave it...