When Kegging

  • Thread starter Thread starter hyrdr
  • Start date Start date
H

hyrdr

Has anyone here had any experiences with adding priming sugars to a keg while racking????
 
I use Co2. There are a few ways to do it.
1. Up the pressure to 35lb and let that stay for 3 days, then bring it down to pouring presures
2. Set the regulator to pouring pressures and let it sit for a week. (This is what i do)

I have my regulator set for 10psi for everything. Some people tweak this for every beer, and so did I for a while. I have since settled on one setting and that is where it stays.

Cheers
Preston
 
I have added priming sugar to a keg while racking. This works well, but it takes some patience. I always use DME, and use nearly twice what any calculator recommends. Usually 1/4-1/3 cup works well. Don't worry too much about over doing it; a corny keg is rated up to 130 psi, and won't blow up like a bottle will.

Darin
 
Darin
Do you let the DME prime the keg, or both CO2 and the DME?

Does it create a mini-krausen in the keg, or ever gunk up the serving process?  Thx
 
MaltLicker - Just DME to prime the keg. I do push out all the sanitizer with CO2 to purge the oxygen and minimize oxidation; but beyond that, I don't add any CO2 other than to serve the beer. Unless of course the beer is flat, which happens from time to time. I have never noticed any sort of krausen, except the one time I used a champagne yeast to carbonate a belgian tripel. It was minimal, and didn't affect the serving process too much. I poured about two pints of pure yeast when I first tapped the keg and the rest of it was beautiful.

Darin
 
You must log in or register to reply here.
Back
Top