keg condition/aging questions

[Zeppman]

Hey guys,

A quick question. I just purchased a second corny keg, and after a thorough cleaning, and gasket/seal change, I kegged an ipa, mixing in priming sugar for natural carbonation. I added 12-15 psi (purged once to remove oxygen) and now have it sitting at room ambient (currently 77F) because I do not have fridge space.

Is this OK? I probably won't have room in my single keg-kegorator for a few weeks. Thanks for your help.

 

[TipsyDragon]

if your priming with sugar you need to leave the keg at room temp so the yeast will eat the sugar and produce CO2 and carbonate your beer. you should of added about half the amount of sugar you normally would of for bottle conditioning. also you only need about 5 psi to purge the head space and make sure the seals are tight.

 

[Zeppman]

ok, i'll release some of the pressure tonight when i get home. I added roughly 3-4 oz of priming sugar...

 

[TipsyDragon]

should of been more like 2 − 2.5 oz sugar. this beer will end up on the high carbonation end of things. if its to high you can keep pulling the release valve ever so often till you get the right amount of carbonation. just wait a while between carbonation test.

 

[Zeppman]

oops... well i just learned something new. I'll keep an eye on it, thanks.