Quick advice needed: I'm leaving for a two week vacation and my beer is staying in the increasing heat of DC. I've moved two batches, one in the wine chiller with some fruit, the other into a keg.
I bled the get of oxygen with the co2, but I wasn't planning on carbonating until I get back because I'd rather carbonate with a chilled keg rather than a 75-78 degree one. Is this the right move? Or should I just set it up at 15-20 psi or so and let it sit at "room" temp?
The other minor thing is that the yeast I used, Weihenstephan Weizen, still has a bit of a sulfur smell which I've been told is normal and should condition out. That's the beer in the keg.