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Old 02-21-2011, 06:09 AM   #1
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Default Carbing with sugar in the keg...

I am getting ready to rack to the keg, and since i am going to let it still condition for a few more weeks...instead of carbing with Co2 this time i was thinking of just putting the sugar in the keg and let it carb while it's conditioning.

Or should I let it condition w/o the sugar...

I've been kegging for years but never primed the keg...wondering how this will be? Any input would be helpful.

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Old 02-21-2011, 06:21 AM   #2
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done it twice. Other then it taking a solid week-9 days, the carbonation is great. Once its carbed at room temp it will need another2-4 days in your kegerator to come down to a temp the the carbonation can dissolve into.

Not bad results on the few times that I did it, I just dont really see the point.

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Old 02-21-2011, 06:41 AM   #3
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done it twice. Other then it taking a solid week-9 days, the carbonation is great. Once its carbed at room temp it will need another2-4 days in your kegerator to come down to a temp the the carbonation can dissolve into.

Not bad results on the few times that I did it, I just dont really see the point.
Ya know...just trying something different. Like I said, since it's going to be conditioning for a few more weeks, why not? See if it will have a different...style...then just with Co2?
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Old 02-21-2011, 12:38 PM   #4
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So after you naturally carb in the keg, do you pull the pressure relief valve before adding the co2 at your serving pressure, or do you just wait a few weeks to carb up, throw on the gas QD chill and serve?

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Old 02-21-2011, 12:54 PM   #5
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I was thinking about doing the same thing as I only have room for two in my kegerator. Prime the new keg with sugar.....let it sit until one of the kegs in the kegerator kick it, toss it in and wait a day or so for it to chill then drink up. Less time to wait for carbing on gas.

Sound like a plan? Ultimate goal is to get a chest freezer for conditioning/carbing before going to the kegerator.

Sorry for the hijack!

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Old 02-21-2011, 02:13 PM   #6
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That's what I do when I won't have space for a while. That way you have a carbonated keg right after you put it in the fridge with no shaking.

To answer another question: When I prime my kegs I don't purge CO2 before putting it into the kegerator, I just hook it up and wait a few days for it to chill and then drink.

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Old 02-21-2011, 02:32 PM   #7
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I've never done it myself but from what I hear you will need to use less sugar than you would with bottling. I'm sure someone else would chime in. I plan on upping my production schedule soon to get a nice pipeline going. I hope to try this on a few kegs. I think the only drawback would be yeast settling on the bottom. I also wonder what effect cold crashing and using gelatine in the carboy would have on the yeast.

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Old 02-21-2011, 02:36 PM   #8
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You can use 1/2 of the sugar you normally would- so if you normally use 5 ounces for bottling, you would use 2.5 ounces of sugar. I boil it the same way, and put it into the sanitized keg and then rack the beer into it. I give the keg a blast of co2 to make sure the lid is seated, and then set it aside until there is a spot in the kegerator.

When I put it in the kegerator, I pull the pressure relief valve (just to make sure I don't get backflow into my regulator), stick it in place and but it on the co2 at the regular pressure of 11 psi. That evening, I'm drinking it but it gets better a day or two later when it's well chilled.

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Old 02-21-2011, 02:38 PM   #9
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Thanks Yoop! I knew you'd chime in here

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Old 02-21-2011, 02:38 PM   #10
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Quote:
Originally Posted by Yooper View Post

When I put it in the kegerator, I pull the pressure relief valve (just to make sure I don't get backflow into my regulator), stick it in place and but it on the co2 at the regular pressure of 11 psi. That evening, I'm drinking it but it gets better a day or two later when it's well chilled.

Yoop...will the use of gelatine hinder this process?
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