Cold keg

[Buck Satan]

I think I screwed up! Acting on the advice of a friend I primed a keg of my finished dubbel (1st time kegger) with 1/2 the amount of priming sugar and placed it in the fridge at about 60F. I intended to let it condition 2 weeks and then add co2 to prime/pressurize fully. After thinking about this a while I realized that the temp drop would probably inactivate the yeast (white labs belgian ale yeast, not a lager yeast). HELP!! I dont know whether to take it out to let it warm up and hope the little buggers consume the sugar or if I should let it be and risk having a sickeningly-sweet brew. Any advice from anyone with any knowledge of what the hell I should do is very welcome. I was hoping to tap and serve it at my son's birthday party in 1 1/2 wks. Thanks.

-Buck Satan

[Lufah]

I'd pull it out for a week and see if it carbs. Just give it a few days and pull on the release valve to see if you get any gas release. If not your pretty well screwed.

Well maybe not. If you have some dry yeast or any yeast around you could pull it out warm it up and give it some more yeast. Then just give it till 2 days before you want to serve and get it cold again. That should drop out most of the yeast. If you are undercarbed just crank up the gas and shake the keg.

Travis

[bub]

even if the sugar doesn't ferment out you probably wouldn't call it sickeningly sweet... you my just notice a slight undertone with that amount of sugar in 5g
BUB

[Buck Satan]

Thanks guys. I took it out of the fridge to warm up. Ill give it till tomorrow to check for any gas buildup then maybe add some dry yeast. Thanks for the advice. This forum is great!

-R.J.

[Mr. Big]

Did you put the keg under pressure to seal it? You have to do that, or any CO2 produced through priming will escape. I am a big fan of force carbonating. It leaves much less sediment in the keg.