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Old 05-16-2008, 06:41 PM   #1
Jan 2007
San Diego
Posts: 212

Since i didn't, will it be ok to chill my keg. Force carb it at 40 degrees. Then take it out and let it age longer at about 68 degrees? Then obviously chill it again when ready to consume.

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Old 05-16-2008, 07:14 PM   #2
jas0420's Avatar
Apr 2007
College Station, Texas
Posts: 175
Liked 12 Times on 4 Posts

I asked some similar questions here the other day and the group consensus was pretty much to age at fermentation temps until you're about ready to consume it, then force carb it. More details in this thread.

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Old 05-16-2008, 10:29 PM   #3
malkore's Avatar
Jun 2007
Posts: 6,922
Liked 37 Times on 35 Posts

either way works. if the keg is indeed sealed, it'll retain carbonation after its brought back up to 68F.

you'd still want to rechill for 2-3 days before drinking it just to get all the traped CO2 in the headspace back into solutions.
Primary: English Mild
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Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
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