New to Kegging; Question about temps

[Relic1882]

I read some info on different posts and I think I'm able to do this, but I want to be sure.

I have a corny keg setup and I just finished fermenting an Irish Red Ale. After my keg is sanitized and all that, can I keg this at like a 68 degree temperature? I don't have the fridge room to put this thing. I don't need to carbonate it in a day or anything like that. I'm happy with waiting a couple of weeks if I have to.

Can I hook up the CO2 and carbonate it at room temp without hurting anything? Would I use 12.5 psi as according to beersmith for my recipe or should I go with 24 or 25 psi according to the handy dandy carbonation chart? I just don't want to overcarbonate it. Thanks!

:rockin:

 

[cosmatics]

Yes you on correct. You can carb at any temp, just follow the chart to determine how much CO2 will be absorbed at carbing temp. At colder temps, according to science, you need a lower pressure of CO2 to get proper equilibrium level of dissolved gas in your beer. Higher temps, you need a higher pressure. The end result will be the same. However, gas will absorb quicker at lower temps, so your room temp will take longer.

Follow the charts and may the force be with you.

 

[Relic1882]

I think I just answered my own question... I altered the beer temperature in the Keg /forced carbonate profile in Beersmith to 68 degrees and it changed the PSI in the recipe to match up with the handy dandy chart at 24 PSI. The only other question remaining is how long do I leave it like this for proper carbonation at room temp?


edit - Thanks for the fast response!

 

[cosmatics]

Yes in my experience at room temp it takes about 2 weeks to really get dialed in, YMMV. However, I just keep pulling samples to make sure its on the right track . This was my 1st ever quick response so thanks for providing me with a question I actually am well informed on.

 

[Relic1882]

Thanks a lot! So I'll put it on 24 PSI and let it sit like that in the basement for the next 2 weeks. (checking on it here and there of course!) Thanks again for your help. I'll dedicate my first glass of my first all grain batch into a keg for you my friend!