So I have a related question here, but my questions are the following:
I only have one (and only have room for one) dedicated chest freezer/fridge for brewing. I have one beer (Marzen) kegged and carbed (and in this chest freezer, chilled to 35). I have another beer (IPA) cold-conditioning in the same chest freezer. I would like to keg and carb the IPA for a competition that is one week from yesterday. I would also like to brew a stout this weekend and control ferment temp, but if I carb up the IPA, I may be able to store it at the restaurant where the comp is in their cold storage walk-in.
1.) If I store a keg at room temperature (that was carbed at 35*), pour into a growler and stick it in the fridge for serving, will it be overcarbed (since CO2 is more soluble at lower temps)?
2.) If I were to let the carbed, chilled marzen warm up when I remove it from the fridge (as I need the fridge to control the ferment of my stout this weekend and into next week), I believe I do need to adjust the pressure to a higher PSI AND LEAVE THE CO2 hooked up, but if my fridge becomes available again and I can keep a keg in there, do I simply bleed the keg and dial the pressure back down?
3.) Would I be able to keep a keg hooked up, carbed, and warm, and pour into a growler, chill and serve, or would it build up too much pressure while chilling in the growler?
Sorry if these are terribly involved questions, and I know, I probably should just stick to bottling until we move, but I have the kegs and thought I would give them some mileage.
Thanks in advance