Force carbing, beer gun, and temperatures

[PhillyBrewer]

I keg, but I'm beginning to make beers (barleywines, sours, etc.) which would be more prudent to bottle. What I'd like to do is bulk age a beer in a carboy, transfer to a corny, force carb, and then bottle with my beer gun. AFAIK, force carbing requires you to chill the beer. Once I force carb and bottle, the beer will then be brought back to room temp where it will age.

My question is whether chilling the beer so I can carb/bottle and then bringing it back to room temp will be detrimental to the beer.

Thanks!

[Bugeater]

It will be just fine doing that. By the way, I do my aging in a keg. I don't have to worry about the airlock drying out that way and I don't have to do another racking to get ready to bottle.

Wayne

[brewinhard]

+1 BUG!

I do the same and it seems much easier than aging in a carboy (well sour beers are fine to age in carboys though). I have also found that by keeping the beer gunned bottles in a cold fridge for 1-2 wks after packaging helps the carbonation level to equilibrate. I would try to do this before allowing to warm and be stored at room temp for aging.

Yo Philly- any sours ready yet? Maybe we could do a swap later this year.

[Stinkfist]

Do you guys age your kegs under gas?

[brewinhard]

I typically age my kegs under pressure but mostly from just the purging of the headspace and seating the lid with leaving the gas on while I finish cleaning up from racking the beer. This allows the poppets and o-ring to seal well and not allow beer to seep out as it is under pressure. I rarely fully pressurize my keg to full carbonation volumes before aging, but this could be done with no problems whatsoever.

[PhillyBrewer]

Rob: Nothing is ready yet. The Flanders Red I have in the works is only like 2 months old so the pellicle is just a toddler haha. We'll see how that beer I'm trying to sour with dregs works. I'd be happy to do swap with you at some point. I'd like to taste the sours you're turning out since you're my sour guru. I'll have a barleywine and probably that Belgian Dark Strong we were chatting about.