I force carbed at room temp

[IndyGuy]

Hey guys, I'm a newbie. I recently kegged my first batch of beer. My kegerator was giving me issues, so I force carbed it at room temp. I followed the beersmith calculations for 2.4 volumes at 68F which was 26 PSI. That has been sitting for about a week and a half like that. I finally got my Kegerator working and it is ready to accept the keg. It is at 42F

So my question is, Beersmith says to I need 12 PSI at 42F for 2.4 volumes. What would be the best method to go from room temp to Kegerator?

My thought is to leave the pressure in the headspace alone, disconnect the keg from the gas, cool for a few hours and then hook back up the gas at 12PSI.

I realize it most likely isnt carbed yet, but I dont want to overcarb it. Thoughts?

Any advice is appreciated.

 

[Yooper]

Hey guys, I'm a newbie. I recently kegged my first batch of beer. My kegerator was giving me issues, so I force carbed it at room temp. I followed the beersmith calculations for 2.4 volumes at 68F which was 26 PSI. That has been sitting for about a week and a half like that. I finally got my Kegerator working and it is ready to accept the keg. It is at 42F

So my question is, Beersmith says to I need 12 PSI at 42F for 2.4 volumes. What would be the best method to go from room temp to Kegerator?

My thought is to leave the pressure in the headspace alone, disconnect the keg from the gas, cool for a few hours and then hook back up the gas at 12PSI.

I realize it most likely isnt carbed yet, but I dont want to overcarb it. Thoughts?

Any advice is appreciated.

Purge the keg, and stick it in the kegerator at 12 psi. That's about it.

 

[m00ps]

IME you need to be around 35psi to get regular carb levels at room temps. I used to set mine at 30psi but every time I put the keg in the kegerator it was still undercarbed for 3-4 days or so. Now that I cranked it up a bit, it only takes like 36hrs to get a decent carb after sitting for a few weeks at 35psi room temp

 

[IndyGuy]

Thanks for the input. I purged and repressurized at 12, too easy.

I'll keep your tip on higher pressure for room temp in mind for the future. In this case I only did it out of necessity. Now that the kegerator is operational, hopefully I won't need to do it again.