Simple question about pressure

[RJSkypala]

Just kegged a beer but my serving fridge is tied up for another week or two as a fermentation chamber. Would like to use this time to go ahead and carb the beer so it wont take a week once I put it in.

I know that if I carb it @ room temp that it will require additional PSIs--this will not, once the keg reaches equilibrium, use more CO2 than cold-carbing it, right?

 

[david_42]

Right, the volume of CO2 won't be impacted. It just takes more pressure to hold the same amount of CO2 in the beer as the temperature rises.