Over carbing: bottle vs keg

[RichardM]

Since I'm fairly new to kegging I was wondering about over carbonation as it relates to fermenting. I have over carbonated beer I bottled due to the fermentation not complete. It was bottled and primed normal, but resulted in gushers. It's actually only happened once and have since switched to kegs.

I was wondering if the same can happen to a keg? My thoughts are that if the beer is not quite done fermenting and kegged the fermentation would still stop when the beer is chilled to serving temp around 38 degrees and be ok. Is this correct or will it still have carbonation issues assuming it's a well balanced system?

 

[Smellyglove]

You'll halt any major further yeast activity if the keg is cold. But if it picks up it's just to vent the keg.

 

[RichardM]

That’s what I was thinking, thanks. I’m getting ready to brew the same beer that it happened last time, but kegging instead.