Kegging and Conditioning question

[Sidman]

I have switched from bottles to kegs and have a couple of questions. Right now I only have room for one Keg in my kegerator set up (working on fixing that)

My problem is that I have a batch of cream ale that is secondary complete. The recipe says condition for 4 weeks.
Can I just carbonate to 11 or so psi and leave at room temp for those four weeks?
I only have the one CO2 tank so can I fill to desired psi and then check back routinely to refill?
Any problems taste wise conditioning in the 70 degree range?

Thanks for all the help and love the forum!

 

[doug293cz]

You can carbonate at room temperature, but you will need to use much higher pressures than at serving temperature. This is because CO2 solubility is much higher at lower temperatures. Check out the chart here The chart only goes up to 65 F, so at 70 F you will need higher pressures than at 65. To get the equivalent carbonation of 11 psi @ ~40 F, you will need to use 30 - 35 psi at room temp. You should probably reapply pressure at least two times a day, as pressure will decrease as the CO2 in the headspace dissolves into the beer.

Brew on

 

[RM-MN]

You can leave it in the secondary to condition too. You don't have to have it carbonated to condition.

 

[ghohn]

You could also transfer to a sanitized keg and set the lid with 30psi. That way your beer would be hidden from light and be nearly 'ready to go' with as little as 15 minute lead-up (carbonation via agitation).

https://www.homebrewtalk.com/attachment.php?attachmentid=237705&stc=1&d=1416742734

As far as conditioning outside of a fridge, here is my setup. My full kegs, pictured at the bottom, stay at room temp. My regulator is set to 20psi. 20psi is what is need to carb my beer to roughly 2 volumes. 20psi is also what is needed to push the beer through 12ft or 3/16 bev tubing and through the stainless steel coil in the beer dispense (black box labelled "BEER"." I usually serve high volume beers, i.e session/ambers/pale etc, in my laundry room. I can't comment on long-term freshness because we typically go through a keg in 2-3 weeks