Due to some CO2 cylinder carbonation problems I have resorted to the desperate method of pouring sugar into the keg. Which is probably bad, as I have found out here all I needed was lower temperatures and appropriate tubing.
Fortunately, my sugarized keg did not start fermenting due to the lowish temperatures in the room it is deposited in. I should mention that there was some carbonation in the keg when I have poured the sugar (I got a geyser out of it at pouring time). What should I best do now ?
a) rack it and re-attempt the pressure-carbonation at lower temps ?
b) move the keg to higher temp, let it ferment the sugar and then
b1) move it to lower temps and leave it like that
b2) rack it off the dead yeasts then move it to lower temps, and lose lots of acid in the process
Or else ?