Have a question about cold conditioning and using priming sugar to carbonize beer.
I did an double ipa and after primary then transferred into a keg. I left it in my fermentation chamber at 67 degrees for about a week before I needed it and placed it in my fridge to cold condition. Its been a four weeks now and im getting ready to bottle and im concerned that I have not only put the yeast to sleep i fear that i will not have enough to use priming sugar to carbonate it.
Does anyone think or have done this, warm the keg up to room temp, add priming sugar then bottle?
Thanks
I did an double ipa and after primary then transferred into a keg. I left it in my fermentation chamber at 67 degrees for about a week before I needed it and placed it in my fridge to cold condition. Its been a four weeks now and im getting ready to bottle and im concerned that I have not only put the yeast to sleep i fear that i will not have enough to use priming sugar to carbonate it.
Does anyone think or have done this, warm the keg up to room temp, add priming sugar then bottle?
Thanks