maintaining temperature during the conditioning / carbonation process

[lee smeaton]

Hi,
I have been reading posts that suggest that when conditioning in a corny keg that the temperature should be kept below 50f to allow co2 equilibrium to occur. In my beer shed the kegs spend most of the time below 40f but get up to nearly 60f for an hour or two each day. Does that I will not condition my beer - or that it will just take a bit longer, I don't really have anywhere else I can keep it

 

[Slid]

I think it will be fine. 19L of liquid in a big metallic container has a good heat capacity and this will help to minimise the temp fluctuations that tend to upset the yeast. In fact, I would suggest your arrangements are rather favourable by HB standards.

 

[Nicks90]

I wouldn't worry about it, quick dirty maths suggest that to heat 20l water by 1C takes 85kj
Converting that in to kw/hours equals 0.023kwh
Thats Equivalent of having a 23w immersion heater (think small aquatic heater) turned on for an hour in your wort.
That's for 1 degree centigrade!

Then take in to account your fv and it's specific heat capacity, it's insulation properties and it all starts getting much bigger.
Changing the air temp by 10c for an hour will not impart anywhere near that amount of energy. Be surprised if it even increased by 0.1c in that time