Can I keg now and co2 later??

[Sent From My iPhone]

Move it to the cold fridge and let is settle and condition. Probably turn out great.

[Ken The Red]

Great Thanks I will do that

[Quin]

I would add some priming sugar and leave it at room temp.

+1 nothing wrong with that approach....'cept you'll have sediment in the bottom of the keg that you wouldn't have had otherwise.

What sediment do you think will be there that wouldn't be there if you force carbed?

[BayouBrew]

What sediment do you think will be there that wouldn't be there if you force carbed?

The sediment from yeast dropping out after refermenting due to added sugar. Same as the sediment you get after bottle conditioning a beer.

[Quin]

OK, there might be the tinyiest bit of yeast growth from the sugar addition, but I doubt it would be significant compared to the amount that is still in solution. There's plenty of yeast that settles out in a keg when you force carb.

I've heard Jamil mention that he still gets yeast settling out in the bottles that he counter pressure fills after being in the keg for months.