Carbing Keg at higher temps

[Jewrican]

So i have a keg that i cant fit in the kegerator so i decided to store it in the fermentation chamber. I hit it with only 8 lbs of co2 and put it in the ferm fridge expecting that to absorb, then hit it again over and over (yes i realize this will take forever LOL).

Now i know that it takes more pressure to carb at higher temps, but when i hit it with 8 and tried to hit it again a day later, no additional gas went into the keg. I waited another 3 days and same thing.

Is it not able to absorb because the pressure is too low?

Should i just throw some priming sugar in there and carb it naturally?

 

[Scut_Monkey]

I would hit it with 30-40 psi and let it sit. Yeah it's going to be harder for it to absorb pressure but 8psi isn't very much for an entire keg. Other than this I don't know.

 

[azscoob]

I blast my kegs with 30psi when they will be sitting out, this is just how I store them, however according to the carb chart it should absorb at that psi and at typical room temp. See this here chart for details

 

[lumpher]

8 psi is about enough to seat the keg lid. after it cools to 50 ( the normal temp of a ferm chamber), that'll be 1.1 psi at that temp. it'll take a while till the beer chills enough to absorb more co2 @ 8psi. like scut says, hit it with 30 psi at 70 (or normal room temp), and let it sit for a few days. after 4-5 days, hit it again with 30. when you kegerator it to drink, it should be close to fully carbed, as that 30psi@70 degrees is close to 13psi@40, but some will be lost due to absorption. in other words, it'll be a couple days from drinkable when you chill it. i have been known to add 1/2 cup corn sugar as simple syrup to my kegs and let them carb that way, too