WhiteEagle1
Well-Known Member
Need some advice on an issue....
I have a 4 tap Keezer along with 8 corney kegs. In a perfect world I will have all 4 taps running and 4 full kegs on standby naturally carbed up. As of yet I haven't naturally carbed a keg, only force carbed. I understand that you use 1/2 the amount of sugar you normally would for bottling.
My issue is this... I assume for the keg to carb you will need it to be at 70 degrees for 2-3 weeks. My house upstairs is only around 66*-67*, downstairs where I keep all my brewing stuff is usually 60*-62*. I have a dual stage fermenting full size fridge w/ a heat lamp I can stick them in....but is almost always tied up with fermenting carboys. I have 4 empty kegs right now and plan to brew once a week to start filling the pipeline again. How can I get these things naturally carbed up if I can't get them at 70* without tying up my fermenting chamber?? Any ideas would be appreciated!
I have a 4 tap Keezer along with 8 corney kegs. In a perfect world I will have all 4 taps running and 4 full kegs on standby naturally carbed up. As of yet I haven't naturally carbed a keg, only force carbed. I understand that you use 1/2 the amount of sugar you normally would for bottling.
My issue is this... I assume for the keg to carb you will need it to be at 70 degrees for 2-3 weeks. My house upstairs is only around 66*-67*, downstairs where I keep all my brewing stuff is usually 60*-62*. I have a dual stage fermenting full size fridge w/ a heat lamp I can stick them in....but is almost always tied up with fermenting carboys. I have 4 empty kegs right now and plan to brew once a week to start filling the pipeline again. How can I get these things naturally carbed up if I can't get them at 70* without tying up my fermenting chamber?? Any ideas would be appreciated!