Because I do not have a fridge to dedicate to kegs, my hope was to simply store kegs at room temperature, condition the beer by waiting, and force carb the kegs prior to serving.
When serving just us, I'd pull off beer into a growler and chill it in an ice bath. When serving kegs at a party, I'd cool the whole keg beforehand in an ice bath, or the fridge that I use for fermentation.
I've done a lot of reading but I am still not 100% sure what's the best way to carb up my kegged beer at room temperature. "Room temperature" here can be warm in the summer too, since no one in Seattle has AC. I haven't seen any force carbing charts that go into the 70s, but I've seen people cite Beersmith calculations in the 30-40 PSI range.
So, I guess my questions are...
- Where can I look up the correct PSI for "set and forget" carbing at high temperatures?
- Does anyone have a good technique for rapid carbonation at high temperatures?
- Given that I don't have enough fridge space for full kegs, are there any other carb, chill, and serve methods I should consider?
Thanks!
When serving just us, I'd pull off beer into a growler and chill it in an ice bath. When serving kegs at a party, I'd cool the whole keg beforehand in an ice bath, or the fridge that I use for fermentation.
I've done a lot of reading but I am still not 100% sure what's the best way to carb up my kegged beer at room temperature. "Room temperature" here can be warm in the summer too, since no one in Seattle has AC. I haven't seen any force carbing charts that go into the 70s, but I've seen people cite Beersmith calculations in the 30-40 PSI range.
So, I guess my questions are...
- Where can I look up the correct PSI for "set and forget" carbing at high temperatures?
- Does anyone have a good technique for rapid carbonation at high temperatures?
- Given that I don't have enough fridge space for full kegs, are there any other carb, chill, and serve methods I should consider?
Thanks!