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Clarification on kegging and carbonating

Discussion in 'Bottling/Kegging' started by mappler, Jan 18, 2012.

 

  1. #1
    mappler

    Well-Known Member

    Posted Jan 18, 2012
    I am new to this and planning out my first batch. The information here has been fantastic, but there is something I wanted to clarify.

    In the event I do not have any fridge space available for a keg when a batch is ready to be kegged, can I keg it and carbonate it at "room temperature"? Aside from the time it would take to carbonate, is there a reason I would not want to do this? How long can I keep this keg unrefridgerated?

    Thanks in advance,
    Matt
     
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  2. #2
    HoshBrew

    Well-Known Member

    Posted Jan 18, 2012
    I'm interested in the answer to this one as well.
     
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  3. #3
    Yooper

    Ale's What Cures You! Staff Member  

    Posted Jan 18, 2012
    You can do that. You can either prime the keg with corn sugar (like with bottling) or if you have an extra co2 tank you can force carb it.

    The beer can stay at room temperature a long, long, long time just as bottles can. Of course, beer ages faster at room temperature so I wouldn't keep a beer like a mild or a hefeweizen at room temperature for a year but sometime like a barley wine could certainly age that long.

    When you think about it, a keg is really just a large bottle.
     
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  4. #4
    D_Ranged_Eskimo

    Well-Known Member

    Posted Jan 18, 2012
    There's an article on here about force carbing at room temp vs serving temp.

    You could purge the o2 out of the keg and keep it that way, but from my understanding of that article, to carb it up to be ready, you would have to force pressure 3 times greater than needed if it were cold.

    http://www.homebrewtalk.com/f35/force-carbonation-room-temperature-295715/

    This is the big one I was looking for. It's long, but very informative on the subject.

    http://www.homebrewtalk.com/f35/keg-force-carbing-methods-illustrated-73328/index2.html
     
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  5. #5
    mappler

    Well-Known Member

    Posted Jan 19, 2012
    Thank you vey much. That is exactly what I was looking to understand.

    Matt
     
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