I have just transferred my Irish Dry Stout to my serving keg via closed transfer. My beer cooler is kinda full, but I could accommodate another keg in a pinch.
My original intention was to naturally carbonate with an addition of corn sugar, and allow it to carbonate naturally. I have already added the priming sugar to the keg through the gas post. Current weather has daytime highs in low 90°’s; nighttime lows in mid 70°’s.
I have a spunding valve, but gauge only reads to 15 psi. A carbonation calculator says 30 psi at 90°.
My cooler is set at 45° The calculator says 9 psi at 45°F.
My question is this; will 45° shut down the Voss Kveik, which works best at 95-104°? Also, what is the highest pressure I can use and expect the yeast to reliably be able to complete the job on the added sugar?
My original intention was to naturally carbonate with an addition of corn sugar, and allow it to carbonate naturally. I have already added the priming sugar to the keg through the gas post. Current weather has daytime highs in low 90°’s; nighttime lows in mid 70°’s.
I have a spunding valve, but gauge only reads to 15 psi. A carbonation calculator says 30 psi at 90°.
My cooler is set at 45° The calculator says 9 psi at 45°F.
My question is this; will 45° shut down the Voss Kveik, which works best at 95-104°? Also, what is the highest pressure I can use and expect the yeast to reliably be able to complete the job on the added sugar?