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Old 03-20-2006, 05:22 PM   #1
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Default carbing a keg w/ sugar or dme

I've tried the cold shakey method, but I'd like to try using sugar or DME to carb my SNPA clone. My LHBS guy told me to use less than i would with bottling, but I forgot how much. Can you tell me how much I would use with either choice?

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Old 03-20-2006, 05:31 PM   #2
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give this a try:

http://hbd.org/cgi-bin/recipator/rec...rbonation.html

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Old 03-21-2006, 09:13 AM   #3
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Quote:
Originally Posted by God Emporer BillyBrew
I've tried the cold shakey method, but I'd like to try using sugar or DME to carb my SNPA clone. My LHBS guy told me to use less than i would with bottling, but I forgot how much. Can you tell me how much I would use with either choice?
The ROT is half of what you'd use for bottling.

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Wild
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Old 03-22-2006, 04:44 AM   #4
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Wow, I must have missed these replies. Luckily, half is what I ended up doing. Since this is only my second kegged brew, I figured I try both ways and see what I like best.

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Primary :Bloody Nose Porter
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Secondary: Blackberry Melomel
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Bottled : 14 Pound Hammer Cider, Punkin Ale, know ale, Domino wheat
Keg 1: **** Inside Her
Keg 2: IPA
Keg 3: one on a weeknight, two on a weekend IIPA
Future : Ginger Cream Ale,

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Old 03-22-2006, 01:45 PM   #5
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Quote:
Originally Posted by wild
The ROT is half of what you'd use for bottling.

Good luck,
Wild
does anybody know why that is? I'd say that you want to have the same amount of CO2 in your bottled beer and your keged beer. This leads me to the assumption that you want to use the same amount of priming sugar/extract.

Kai
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Old 03-22-2006, 07:08 PM   #6
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Quote:
Originally Posted by Kaiser
does anybody know why that is? I'd say that you want to have the same amount of CO2 in your bottled beer and your keged beer. This leads me to the assumption that you want to use the same amount of priming sugar/extract.

Kai
I think bottles tend to have a higher CO2 volume than kegged beer. I bet this is a big reason that kegged beer taists different than bottled. Maybe lower carbonization levels result in less foaming of kegged beer?
OK my response to this quiestion was more of a hypothesis.
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