I went to bottle a delicious smelling Whiskey Barrel Stout that's been in secondary for a month. I usually keg, but for this batch, I decided to bottle to keep it around for a while.
I broke 3 of the first bottles and figured out my capper is totally broken.
Given that I had already sugar primed for bottling and that my beer was already in the bucket, I just opted to go ahead and keg it as damage control in a moment of frustrated commitment.
So now it's in the keg, sealed, and with a blanket of CO2...but I've never naturally carbonated in a keg before.
Do I leave it at normal temps around 70? Should I put it in the kegerator? If I put it in the kegerator and want to force carb it, will the low temperatures inhibit natural carbonation and just let me do it like I normally would and force carb?
I don't like the sounds of a yeast cake at the bottom of my keg from nat. carbing, so if keeping it cold will essentially make it like I had never added the sugar (except maybe a mild increase in sweetness), that would be AWESOME.
Obviously I'm frustrated and this makes me hate bottling even more that I used to. I'm kegging everything from now on until I get a bench capper...