Rake_Rocko
Well-Known Member
Hi all! Thanks in advance for replies and also thanks to everyone who has posted so much great information.
I am just now getting in to kegging and have read a bunch on it already. Here's my (sort of) dilemma. I have accumilated a couple kegs, a Co2 tank, a regulator, and all the other little in-betweens that you need (lines, new o-rings, disconnects etc.). I do not have a fridge that I can put kegs in to right now and it will probably be a little while before I get one dedicated to beer/kegs.
Here's my question. Is it viable to not only carb at room temp (i know this is possible), but also to bottle from the keg at room temp? Will the lack of cold temp bring on major foaming, or will I be ok as long as I keep the pressure on the bottle throughout the filling process? As of right now, I would be using the "no stinking beer gun" method.
I also understand that to get the beer at proper carb levels, I have to hit it with some decently high PSI since the temperature of the liquid will be between 65 and 68 degrees. Probably somewhere in the range of 28-30 PSI is what I would imagine using the carb tables that are out there.
Last thing. If your response is "get a fridge" or "use priming sugar" or some other smart remark... dont waste my time. Thank you again in advance!
I am just now getting in to kegging and have read a bunch on it already. Here's my (sort of) dilemma. I have accumilated a couple kegs, a Co2 tank, a regulator, and all the other little in-betweens that you need (lines, new o-rings, disconnects etc.). I do not have a fridge that I can put kegs in to right now and it will probably be a little while before I get one dedicated to beer/kegs.
Here's my question. Is it viable to not only carb at room temp (i know this is possible), but also to bottle from the keg at room temp? Will the lack of cold temp bring on major foaming, or will I be ok as long as I keep the pressure on the bottle throughout the filling process? As of right now, I would be using the "no stinking beer gun" method.
I also understand that to get the beer at proper carb levels, I have to hit it with some decently high PSI since the temperature of the liquid will be between 65 and 68 degrees. Probably somewhere in the range of 28-30 PSI is what I would imagine using the carb tables that are out there.
Last thing. If your response is "get a fridge" or "use priming sugar" or some other smart remark... dont waste my time. Thank you again in advance!