Carbing at room temp

I never have much luck searching on here and haven't found much regarding this. Just making sure I'm on the right track.

I don't have a keggerator so I've carbed my keg to the recommended 32 psi for 70F. When I put this on ice for a couple days. I need to bleed the head space. Set it at 12 psi, to maintain the current saturation of CO2. Then serve at that pressure with a 10 ft line and picnic tap.

OR...... Have I now overcarbed the beer with 32 psi.

I don't have a carb table that goes above 65 degrees, but at 65 degrees the recommendation is 27 psi, so that seems about right.

So, when I chill it, as long as I have the new headspace pressure set to the appropriate psi for the temp and volumes CO2 then my beer is ready to serve? ??

Making sure I'm understanding this right. Because the beer is warm it requires 32 psi to get the desired volumes. When I chill it. I reduce pressure to maintain the same volumes for that temp. Let things settle a couple of hours then drink away?

bell0347 said:

So, when I chill it, as long as I have the new headspace pressure set to the appropriate psi for the temp and volumes CO2 then my beer is ready to serve? ??

Making sure I'm understanding this right. Because the beer is warm it requires 32 psi to get the desired volumes. When I chill it. I reduce pressure to maintain the same volumes for that temp. Let things settle a couple of hours then drink away?

Click to expand...

From what I remember of the ideal gas law, yes, that makes sense.

Though that was several years ago, and science isn't my thing...

So, when I chill it, as long as I have the new headspace pressure set to the appropriate psi for the temp and volumes CO2 then my beer is ready to serve? ??

Click to expand...

yes. carbonation level works according to temperature and pressure. so as long as you change the pressure to match the temperature, it will be fine.

if you do not change the pressure (by bleeding the headspace) and you chill the keg down to 35 degrees, you will overcarbonate it.