I'm very new to kegging. I've read a lot of what you guys have said but need one thing clarified. When forced carbonation is done, is refrigeration absolutely necessary or cellar temps OK. I have a chilly room that is always(in winter)reading 45-50F. I like ales served at these temps. Since I don't have a kegerator would it be ok to force carb at these temps? Will it take longer and use more CO2?? Thanks Charlie