Carbing Keg w/o fridge?

[Broncoblue]

I have a corny keg that I want to put beer in and carb. problem is I dont have a fridge to carb it in and heard connecting to CO2 at room temp will cause all sorts of foam. I can put the keg outside and chill it and connect but it will be warming up while carbing. I dont think i want to leave the tank and keg outside carbing b/c it might freeze the regulator or mess it up. We got like 6 inches of snow yesterday plus some college peeps might steal it. So my question is which is the best way to carbinate my beer without being able to keep it at a constant cool temp. I want to try to do this tonight so any advice would help. I wrote something similar to this on another thread so sorry it s repetitive.

 

[Walker]

Carbing at room temp will not cause foaming problems. You just need to make sure you drop the pressure and chill the beer before you tap into it.

The other option is to prime it with sugar and just let it sit at room temp for a couple weeks.

 

[DrawTap88]

You can carb at room temp, like Walker said. The only problem with that is the CO2 will not get into solution (your beer) as thoroughly as it would if it is cold.

What are you planning on serving the keg out of?

 

[Broncoblue]

Great question on what im serving it out of. Maybe a bigger bucket with ice or snow around it. Hopefully get a fridge soon but wanted to start carbing it without.

 

[DirtyPolock]

Thanks to extra kegs and doing a fair amount of brewing I am now conditioning beer in my kegs while waiting for room to open up in the kegerator. If I am only condinitioning one keg then I will force carb it just to help slightly lower the amount of sediment at the bottom. With force carbing it I set the pressure at 25 psi at my room temp around 68 degrees. This will get to almost a near identical carb level at my serving temp of 42 degrees and pressure of 12 psi.

 

[Broncoblue]

How long should it be left at 25 psi. Is it like 7-10 days or will it be ok in 2. Dont need to drink it that soon but I wanted to try some on new years for the bowl games

 

[DirtyPolock]

I treat it time-wise the exact same way as if it was set at 12 psi in my kegerator. So with 25 psi at room temp I would think that it would be ready in about 3 weeks. If you are trying to carb up your beer quicker at room temperature I would probably set it at 40 psi for about 2-3 days, then turn it down to the 25 psi. If you have it that high for about 2-3 days then turn the pressure down it shouldn't over carb too much.

If you want it ready by New Years, your only solution is to shake it up at serving pressure. By shaking at serving pressure you are increasing your surface area and allowing for the beer to carbonate. But the shaking method significantly increases your risk of over carbing your beer.

Take a look at this thread for the various carbing methods: Keg Force Carbing Methods Illustrated

 

[superjunior]

a bit crude and I haven't tried it, but well there it is..

 

[ultravista]

thanks for the video superjunior