First time kegging. Force carb or priming sugar?

thedailyaustin · 01-13-2009, 01:18 AM

So I got a corny kegging setup for Christmas and I've read 2 different way to carb.

1) 20-25 psi and shake the hell out of it and let it go. No priming sugar.

2) 1/3 cup of sugar with 5 psi for a week.

Anyone got any preferences or advice on which I should do?

Plan9 · 01-13-2009, 02:06 AM

3) 10-15 psi for a week, don't shake it.

That's how I do it.

thedailyaustin · 01-13-2009, 02:08 AM

So I got a corny kegging setup for Christmas and I've read 2 different way to carb.

1) 20-25 psi and shake the hell out of it and let it go. No priming sugar.

2) 1/3 cup of sugar with 5 psi for a week.

Anyone got any preferences or advice on which I should do?

wildwest450 · 01-13-2009, 02:12 AM

30psi for 2 days.
10-12psi until done, should only take 4 to 5 days total.
I don't ever shake. (my beer that is)

Jumbo82 · 01-13-2009, 02:16 AM

I force carb and save the priming sugar for bottling. But that's just me.

**truckmann** · 01-13-2009, 02:20 AM

Same here. Plus less yeasties in the bottom of the keg when force carbing.

Note: You don't really need to shake it will absorb the CO2 in a couple of days without shaking. Although a little shaking does speed up the process.

Jps7117 · 01-13-2009, 02:23 AM

I have a Keezer, and I just carb at 12-14psi, no primer, and stick it in the cooler
@ 42 degrees. Keep the gas hooked up for at least a couple weeks.

If no cooler find a Carb chart and adjust the psi to your storage temp. (no primer)

Jared311 · 01-13-2009, 02:31 AM

I just recently kegged my first batch as well. I went with the set it and forget method. I set the regulator around 12psi for 10 days and it seemed to have worked perfectly. I believe there is a post floating around that shows the appropriate psi setting for different temperatures. Kegging is so much better then bottling!

MoRoToRiUm · 01-13-2009, 08:41 AM

Quote:

Originally Posted by wildwest450

30psi for 2 days.
10-12psi until done, should only take 4 to 5 days total.
I don't ever shake. (my beer that is)

+1 Although, depending on my mood after work, I will shake it a bit after the first day (don't forget to bleed the pressure when you drop the PSI back down to serving pressure).

**Yooper** · 01-13-2009, 12:06 PM

I'm not a shaker either, but then I'm a 135 pound weakling and can barely carry the keg to the kegertor, let alone shake it!

I do one of two things- set it at 30 psi for two days, then purge and set at 12 psi and drink in 4 days or so, or set it at 12 psi right away and drink it 10 days later.

I think shaking does work for fast carbing, but you'll have all the sediment stirred up and maybe have some foamy beer until it equalizes. I like just setting it and forgetting it- that works great.

Please don't double post! We see the threads.