kegging question

[dpinette2]

I just transferred a batch into a corny Friday, filled, purged with co2, and threw it outside(temp is 30-45 degrees)

just brewed a porter

The plan is. I have about a qtr of a keg left that i’m drinking. When kicked, I will switch over the keg outside and put in my mini fridge and force carbonate it. Once I clean the keg currently being used, i will transfer the porter into the keg, purge with co2 and store outside for 3 weeks(temps are in the lower thirties for the foreseeable future). Bring inside and force carb for a week.

Any issues with this? Basically using the keg as a secondary fermenter until co2 tank is available.

Thanks in advance for any advice

 

[BobBailey]

Relying on mother nature can be risky. I'd prime it with about 1/2 the sugar you'd use if bottling, purge the head space a few times and keep it inside. When you chill it down it'll be all carbed up and ready to serve.

 

[Zepth]

I'd just serve it out of the keg it's currently sitting in. Or go with Bobs suggestion as I usually do with 1/2 my beer kegged. One keg will usually force carb and go into the keezer immediately, the other gets primed and closet stored. Seems like you're looking at a few extra steps, and not going to gain a great deal from it.