I only have 2 weeks, what is my best kegging option?

[jessierae314]

I brewed a cranberry wit on May 7th, I need it to be kegged and ready to serve by the 23rd. This is my first experience kegging and I was wondering whether I should let the beer remain in the fermenter for a full two weeks then force carbonate quickly on the 21st or 22nd. Or should I keg it around the 16th, and allow it to condition while carbonated for a week. What is best for the beer's flavor? Or am I totally off and there is another way I should be doing this, that I haven't thought of? Thanks!

 

[Scut_Monkey]

I would let it sit in the fermentor untill about 4 days before serving. I would then hook it up at 30psi for a day check the carb level the next day or two and then tone it done to serving pressure for a day or two to mellow out and clear up.

All in all time more time is the best but I'm often in the same situation.

 

[whale]

2 weeks will be not enough. its gonna be green.

 

[BadgerBrewer]

Leave it in the primary until 3 days before serving. Transfer to the keg and chill for 24 hours to serving temp (cold liquid absorbs CO2 easier). Force carb at 30 psi for the next 2 days, release all pressure from the keg, and set to your serving pressure.

I agree though that it might be green! 2 weeks is awful fast

 

[Scut_Monkey]

What was your starting gravity and ingredients?