Noob needs advice on kegging several batches!

[racehead]

Relatively new to homebrewing, though have made many great batches of ales already!

Looking for advice on what to do with 4 (5-gallon) batches of ale I brewed two weeks ago (on Sat the 9th) and need to Keg for consumption in late June.

I have kegged (forced carb) and bottled (in-bottle conditioning) successfully in the past, though last time I kegged it was winter and consumption followed shortly after forced carbonation.

This time I am not sure what the best choice is. My brew is still in carboys after fermenting 2-weeks - fairly certain fermenting is complete at this point. I don't have a fridge available, and my best most reliable storage temp option is basement ambient 66-70 or so (consistent).

Should I:

1) Keg and prime with sugar (no forced carb)?
2) Keg and vacate O2 then force carb a couple days before consuming?
3) Keg and force carb now?
4) Leave in the carboys for two weeks or so (next chance I'll get)
5) Other options??

Please help!! I have a crew of about 14 that's seriously anticipating some good brew in June!!

 

[Big10Seaner]

I'd let it sit for one more week in the primary, then transfer to keg. Do you have capability of keeping all 4 cold at once? It only takes about a week to carb at normal levels (10psi or so) if it's chilled, or 30 psi for 36 hours works for me as well.

 

[racehead]

I'd let it sit for one more week in the primary, then transfer to keg. Do you have capability of keeping all 4 cold at once? It only takes about a week to carb at normal levels (10psi or so) if it's chilled, or 30 psi for 36 hours works for me as well.

Sadly I won't have a chance in a week - either I do something with it now or I have to wait two weeks (I'll be out of town after this weekend for two weeks) - what to do!?

 

[kenche]

I would transfer them to kegs, and purge with co2. They will condition nicely in your basement for the two weeks. Carbonate them when you return.

 

[iceman80403]

I assume you have a CO2 tank, regulator etc so what I would do in your situation is:
1) rack to kegs, place in basement and apply CO2 to reach the proper carbon level at the temp (there are charts available), then serve (assuming you will have the capacity to do so when your guests arrive).
2) leave beer in fermenters, rack to kegs when you get back, apply lots of CO2 and rapidly force carb (by shaking, rocking, etc)

In the first case, the first couple pints will most likely contain some debris.