Bulk primed keg

[MelbBrew]

Hello,

I’ve recently bulk primed a keg. The keg has been carbonating for 9 days at approx. 19c. In the meantime, another keg has kicked, opening up space in my keezer. My question is whether or not the beer will continue to carbonate if I place it in my 4c keezer, or will the yeast:
- go dormant due to the climes?
- continue to carbonate albeit at a slower pace?

The yeast in question is Wy1010 American Wheat.

I suppose I could force carb but I don’t want the residual priming sugar to add undue sweetness to the beer.

Thanks in advance for any help

 

[jtratcliff]

Once you start chilling, the yeast will start dropping out and seriously slow down.... You might get a bit more carbonation but it's safer to assume "not much more"... 9 days though? You might have fermented out all your priming sugar by now and be good to go.... The rest of the time needed is for the CO2 to equilibrate into solution at the new temp.

 

[MelbBrew]

Once you start chilling, the yeast will start dropping out and seriously slow down.... You might get a bit more carbonation but it's safer to assume "not much more"... 9 days though? You might have fermented out all your priming sugar by now and be good to go.... The rest of the time needed is for the CO2 to equilibrate into solution at the new temp.

Thanks mate. Appreciate the help. Looking forward to this one. More or less bulk primed as the beer was in need of packaging and I had no room in the keezer