Keg Conditioning

**OatStraw** · 02-07-2012, 12:59 PM

I have an Orange Honey Wheat that I moved to secondary on Friday (2/3) it had been in primary for about 2 weeks (I added honey after 1 week). I think it is about ready to be keged, but I have a slight issue with available space in my fridge for another Keg. I've heard about Keg Conditioning, were I can keg it, put a little pressure on it to seal it up, and leave it at room temperature but don't know exactly what it entails. What are some of my options till I have space to chill it?

It could be 1 week (if enough people drink at a party this weekend) or first week in March when my keezer is done and I have room to chill it.

**jester5120** · 02-07-2012, 01:31 PM

you can mix in about 2.5oz of corn sugar just like you were bottle conditioning. then transfer the beer into the keg. add a little pressure to the keg to make sure it's sealed with no leaks. then let the beer sit for about a week or 2 at room temp as you would with bottle conditioning.

**OatStraw** · 02-07-2012, 01:40 PM

OK. I've never bottle conditioned I've always keged. with the 2.5oz of corn sugar do I need to boil in water before adding (how much water) and will this create gunk at the bottom of the keg?

JonGrafto · 02-07-2012, 01:42 PM

It will create a little gunk at the bottom but that will be dispensed with the first glass pulled from the keg.

**jester5120** · 02-07-2012, 01:47 PM

yeah boil it in like a half cup of water then chill it back down below 90 degrees. dump the sugar water into either your secondary or your keg ( I always do the secondary because i think the transfer mixes it in well) and then just seal it, put some pressure in it to test for leaks and let it do its thing for atleast a week. There will be a little bit of yeast sediment at the bottom but usually after it's chilled to serving temp the yeast settles by the dip tube and the first pint you pour will get all that stuff outta there.

Also that 2.5oz of sugar i gave you is based on a 5 gallon batch

**OatStraw** · 02-07-2012, 02:45 PM

Yeah I figured it was 5 gal. Thanks! Will I need to do anything differently when I put pressure on it, lower PSI? I usually let set it to 12 psi (depending on temp and beer type) and let it sit for 2 weeks for natural carbonation. Will I have to adjust my pressure?

**jester5120** · 02-07-2012, 03:05 PM

Nope just hook it up at 12 psi and drink it. It won't absorb extra co2 and get overcarbed or anything