So I got my kegging setup set-up last night, threw 5 gallons or so of lemonade in the first keg, sealed it at 10 PSIG, purged a couple times, then sat back and had a thinkin' session.
My keg fridge is en-mid-constructus, but I'd like to start the force carbonating now. My target is 2 volumes of CO2, so at room temp of 69*F, I set the pressure on my regulator to 25PSIG and left it sit.
Here's the issue: is it bad for the beverage to carbonate at a different temperature/pressure than it will be served? Just wondering if anyone else does this and how effective it is.
The other question is how long will it take to fully carbonate to 2 volumes? Days? Weeks? I'd prefer not to bruise the beverage by shaking, but will if that's how it needs to be done.
Solstice Brewing Co.
Fine Beers, Wines, Meads and Ciders