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Old 05-26-2010, 01:11 PM   #1
hardrain
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Jan 2008
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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.

Thanks!

 
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Old 05-26-2010, 01:46 PM   #2
bendavanza
 
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If it were me I'd get the carbonation going so the beer is carbed when you get back, either with the appropriate pressure for the temp (there's a carb table here somewhere) or with priming sugar once you are sure the lid is sealed. I know nothing about that yeast.
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Old 05-26-2010, 01:54 PM   #3
Cpt_Kirks
 
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Lakeland TN
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If you do carb it a room temp, jack the psi up to 20. It takes FOREVER to carb at room temp.

Boyle is a harsh mistress.


 
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