Tophe

Recipes 

So I've bought a used corny, but nothing else yet. I have a brew ready to be kegged or bottled and I want to put it in this empty keg I bought. I figured I would just naturally carb it with sugar and let it age a bit in the basement while I drink my other brews and acquire my other kegging equipment.

How much sugar should I use? The same as I would if bottling, or a little less.....What do you guys recommend?

Also, correct me if im wrong, but I can just pour my sugar solution into the keg, and rack right from secondary into the keg....skipping the bottle bucket right? Man I need more kegs...this is just so much simpler!

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All tanks are empty :(


Drinking: A two year old keg of Eff'd up MawN Lower Beer I made !
TindleKrauft Brewing

BierMuncher

Recipes 

The keggers mantra.

I use a 1/2 cup of corn sugar.

I siphon from my secondary straight to the keg.

Using a sterilized sauce pot, gather the first 1 - 2 cups of the beer. Stop the siphon hose for a moment and add the corn sugar to the sauce pot and stir it gently so it dissolves completely and pour it down the sides of the tilted keg so as not to suds it up.

Then resume siphoning. The natural swirling of the siphoned beer witll mix it adequately.

I've never had a problem with that method.

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Brewer3401

Recipes 

Yes, make sure the sugar and beer is mixed well.
Also, you'll have pretty clear beer after a while - just don't move the keg, as this will kick up sediment and you'll have very cloudy beer.

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Craig5_12

Recipes 

I did this when I first started keggin too and used between 1/3 and 1/2 cup each time. It all came out just fine. Welcome to the world of keggin'

Tophe

Recipes 

Thanks guys...Hopefully I'll get this done in the next couple days if I can find a bit of free time.

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"Give a man a beer, he'll drink for a day. Teach a man to brew, he'll drink for a lifetime"

All tanks are empty :(


Drinking: A two year old keg of Eff'd up MawN Lower Beer I made !
TindleKrauft Brewing

homebrewer_99

Recipes 

Priming a keg uses half the normal recommendation.

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BlindLemonLars

Recipes 

Do you keg-priming guys end up with a lot of additional sediment at the bottom of your kegs? Seems like that's the last place I'd want a 1/2" layer of dead yeast, with the pickup tube right there. Just a thought, from a kegging newbie.

kvh

Recipes 

What if you wanted to keg 3/4 of your batch, and bottle a few for posterity...? Should I just bottle off the tap, or is there a middle-ground sugar level suitable for both? (This is coming from someone who last bottled a batch of lager bottle bombs.... they're hanging out in the cooler basement which seems to help)...

kvh.

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PitsPale

Recipes 

I would use carb-ing tabs for this. Munton's makes a good one I think. It's like a little pill you put in each bottle for consistency.

Andy

BierMuncher

Recipes 

I ended up trimming about 3/8 " off the dip tube. Primed or force carb'd, the chilling of the keg will drive some sediment to the bottom. Shorten your tube a bit. You'll sacrifice 12-15 Oz of beer.

I'd go ahead and keg everything and get to proper carbonation. Then using a racking cane and a #2 drilled cork, bottle directly from your keg. No mis measurements of sugar, no sediment and you can pour the entire bottle.

CLICK HERE for a simple how-to thread.

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BierMuncher Tried & Trues:
Tits-Up IIPA (3-Time Medalist), Black Pearl Porter, Kona Pale Ale, Outer Limits IPA, Centennial Blonde (4.0%), Nierra Sevada (SNPA), SWMBO Slayer Belgian Blonde,