Keg Carbing

[dietz31684]

I usually brew wheats/ales and force carb then drink a week later. I kegged my first belgian (7%) last night and hooked it up to CO2 in the beer fridge. I'm planning on conditioning this belgian for at least a month (maybe more) and right now it's just taking up precious space in the beer fridge...and will be for the next month. I only have 2 taps so this is a problem.

So can I just pull the cold keg, let it warm up to ~72, add the standard amout of priming sugar, purge with CO2 and sit aside at room temperature? I doubt it's absorbed much CO2 overnight at 12 psi.

Thanks -

 

[jpabian]

This sounds like a reasonable plan of attack. Hopefully, I'll be in the same boat as you here in a couple of weeks, two kegs in the fridge, two kegs conditioning in the basement!

 

[BBL_Brewer]

If you're gonna go that route. Let it warm up. Rouse the yeast that have surely settled by now and use about half the amount of priming sugar you would for a bottled batch. This way you don't risk over carbing.