Carbing outside the fridge

[Joe Dragon]

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[Cheesefood]

Last weekend I shelled out 200 clams and bought a set of gauges, a 4 port manifold, corni connectors and all the fixins to pressurize my kegs out of the fridge. I asked my local guy if it was OK to carbonate kegs outside the fridge and he said yes but because of the warm temperature the pressure should be set to 25 lbs.

That’s OK. I set up the three kegs waiting for kegerator space and put 25 lbs on them. Sunday my Dunkle Weisse ran out so Monday I connected my AHS ESB. I drew the fist beer and it was perfectly carbonated.

Does anybody else carbonate their kegs outside the fridge? Should you/I? (with pressure not corn sugar).

I ran a line-in through the wall of my fridge, then have my distributor in there to keep my corny's pressurized. Beats pulling them out, refilling them with air, then putting them back in.