Will ales condition while under C02 pressure at room temperature? Here is where my question is coming from. I recently started kegging and on my last two batched I rushed them to the fridge for carbonating and drinking. I fermented 10 days with WY1056 for one batch and WY1272 for the other. I then transferred to the keg and carbed cold. Both batches had what I consider a green apple taste. If I were to carbonate at room temperature would yeast continue to clean up their by products or would the CO2 pressure essentially stop this process?