Please tell me if I am off. I have an imperial stout that fermented out in a week, got cocoa nibs for 4 days and will have had vanilla beans for 21 when I am ready for next step. My plan is to cold crash, then keg. Force carb at room temp for a week. Then use a bottle gun, and in a couple bottles experiment with either maple syrup, or extract, or some in different ones to compare. Any thoughts or help on this idea as a whole and then on the maple would be great. Not sure what psi to carb to at room temp or if bottling at room temp (low 60s) works either? Thanks!