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Old 12-30-2010, 01:59 PM   #1
shoestealer17
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Default How much DME do I need to carbonate a 5 gal keg?

I started with 20 lbs CO2 pressure on the keg and then disconnected it. I have herd 1/4 cup and 3/4 cup DME that you add before you close up the keg, does anyone know?

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Old 12-31-2010, 01:49 AM   #2
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what style of beer do you have?

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Old 12-31-2010, 02:35 AM   #3
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This one is a scotish style ale

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Old 01-03-2011, 05:13 PM   #4
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first off...
measure DME/CORN SUGAR by WEIGHT, not volume.

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Old 01-03-2011, 08:02 PM   #5
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Gentlemen - I've kegged about six batches and have only force carbed. My question is this: is there any benefit to carbing naturally and then dispense with the gas…I know it will save on gas, but will the beer be any better? I know natural carbonation will leave sediment on the bottom of the keg which I don’t mind if it improves the beer. Thanks in advance for your thoughts.

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Old 01-03-2011, 10:51 PM   #6
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Don't know about taste, but it will allow a person to carbonate more kegs than they have room for on tap.

I find it helps the seal also. I've pressurized to 30 lbs without sugar, and went back the next day to find barely any pressure at all, making me wonder what would it have done if I hadn't checked it for a few days. Leak? I doubt it, as it is fine if I add the sugar and leave it for weeks.

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Old 01-03-2011, 10:58 PM   #7
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nevermind

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Old 01-04-2011, 07:00 PM   #8
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Quote:
Originally Posted by dobeluvr View Post
Don't know about taste, but it will allow a person to carbonate more kegs than they have room for on tap.

I find it helps the seal also. I've pressurized to 30 lbs without sugar, and went back the next day to find barely any pressure at all, making me wonder what would it have done if I hadn't checked it for a few days. Leak? I doubt it, as it is fine if I add the sugar and leave it for weeks.
When you pressurize it to 30 lbs and leave it you only pressurize the head space, and then the beer absorbs the CO2, making it carbonated, the head space now has less pressure because the beer has absorbed most of the CO2 when reaching equilibrium.
When you add sugar and leave it for weeks the yeast eats the sugar and constantly produces CO2 until all of the sugar is gone. This carbonates the beer and adds pressure.
If you want to pressureize and carbonate without priming sugar you either have to leave it connected to the CO2 bottle, or charge the keg up with the CO2 bottle every so often to repressurize the head space so more CO2 can be absorbed into the beer, (just make sure not to over carbonate that way)
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Old 01-04-2011, 07:04 PM   #9
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Quote:
Originally Posted by maltbarleyhops View Post
first off...
measure DME/CORN SUGAR by WEIGHT, not volume.
If the density of DME or Corn Sugar is about the same across most batches of DME or Corn Sugar than I dont think it makes much of a difference
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Old 01-04-2011, 07:04 PM   #10
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I force carb to 57 or so and disconnect.

3-4 days, perfect carbonation, but bleed off the excess pressure first.

There is no "set it an forget it pressure" without bleeding off.

45 lbs or so goes well, until the headspace is depressurized and then it takes forever for the remaining to dissolve.

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