They’ve just been sitting in kegs in my basement which holds fairly close to 65 almost year round. I actually just put on Megalodon and Denny’s BVIP so I will not be able to force carb until early-mid December at this point. I actually reached out again to Wil Wheaton for advice on the Woot Stout and he recommended natural carbing rather than force carbing because it’s such a big beer. He said it may be too hot with force carbonation and the extra time to naturally carb would do it good. I plan to start soaking the oak cubes in Maker’s Mark (gotta love winning a free handle from a charity golf outing , yes I have been very specifically saving it for BVIP and Wootstout) in the next week or so to add to the keg before attempting to carb.
My main concern is that I’ve never had good consistent success with bottle carbing (part of why I started kegging, that and one vessel to clean is much easier than 48 ) and for a beer I’ve been waiting this long for, I am worried about trying to bottle carb and ending up with flat beers. Are there any additional cleaning concerns I need to be aware of if I try to naturally carb in the keg?