Yeast work better at warmer temps, and at this point you want the yeast to ferment the priming and carb your beer. That means you should keep the beer around 70-75F while you're trying to carb it. Once it's carbed, putting it in the fridge will not only aid the dissolution of CO2 into the beer, but will also retard staling. At this point, your best bet is to keep the beer at room temp and be patient.

Yeast work better at warmer temps, and at this point you want the yeast to ferment the priming and carb your beer. That means you should keep the beer around 70-75°F (21-24°C) while you're trying to carb it. Once it's carbed, putting it in the fridge will not only aid the dissolution of CO2 into the beer, but will also retard staling. At this point, your best bet is to keep the beer at room temp and be patient.

Yeast work better at warmer temps, and at this point you want the yeast to ferment the priming and carb your beer. That means you shuld keep the beer around 70-75F while you're trying to carb it. Once it's carbed, putting it in the fridge wil not only aid the dissolution of CO2 into the ber, but will also retard staling. At this point, your best bet is to keep the beer at room temp and be patient.

Yeast work better at warmer temps, and at this point you want the yeast to ferment the priming and carb your beer. That means you should keep the beer around 70-75F while you're trying to carb it. Once it's carbed, putting it in the fridge will not only aid the dissolution of CO2 into the beer, but will also retard staling. At this point, your best bet is to keep the beer at room temp and be patient.