Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > Bottling/Kegging > kegging but no room in the kegerator!

Reply
 
LinkBack Thread Tools
Old 05-06-2012, 08:20 PM   #1
Jumboag
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Dallas, TX
Posts: 6
Default kegging but no room in the kegerator!

In another week I'll be kegging my second brew (5th overall). The irish red I kegged first came out great (other than I should have been a bit more aggressive force-carbing it. It recovered and got to the right CO2 level after about a week.)

My kegerator holds 2 kegs. I have the homebrew'd irish red in it as well as a commercial 1/6" keg from Breckenridge Brewery. My 2nd corny is sitting empty and ready for use.

I wont be finished w/ either existing keg before it's time to move the new brew from secondary to a keg.

Here are my questions:

1) When I keg #2, it WONT be going in the kegerator immediately. Should I force-carb it when I keg it, or just use enough CO2 to displace any air in it before I fill it (and then as a top off/bleed off several times)?

2) If I dont force-carb it, should I use priming sugar as an alternative since the keg will sit for several weeks before its tapped? Should I not carb it at all and force carb only when I actually put it in the kegerator?

3) My fermenting closet holds the beer around 72-75 degrees. Will that be OK for leaving the beer sitting in the keg for a while, or should I find a way to put it in the garage fridge (I'd have to remove the shelves).

Thanks in advance! The answers/recommendations here will influence how I do beer going forward. Several of the beers I want to try recommend that they sit for a while to appropriately condition before drinking. Would be nice to know for sure the best way to store them.

__________________
Jumboag is offline
 
Reply With Quote Quick reply to this message
Old 05-06-2012, 09:15 PM   #2
SD-SLIM
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Fort Worth, Texas
Posts: 1,159
Liked 50 Times on 35 Posts
Likes Given: 8

Default

Quote:
Originally Posted by Jumboag View Post
In another week I'll be kegging my second brew (5th overall). The irish red I kegged first came out great (other than I should have been a bit more aggressive force-carbing it. It recovered and got to the right CO2 level after about a week.)

My kegerator holds 2 kegs. I have the homebrew'd irish red in it as well as a commercial 1/6" keg from Breckenridge Brewery. My 2nd corny is sitting empty and ready for use.

I wont be finished w/ either existing keg before it's time to move the new brew from secondary to a keg.

Here are my questions:

1) When I keg #2, it WONT be going in the kegerator immediately. Should I force-carb it when I keg it, or just use enough CO2 to displace any air in it before I fill it (and then as a top off/bleed off several times)?

2) If I dont force-carb it, should I use priming sugar as an alternative since the keg will sit for several weeks before its tapped? Should I not carb it at all and force carb only when I actually put it in the kegerator?

3) My fermenting closet holds the beer around 72-75 degrees. Will that be OK for leaving the beer sitting in the keg for a while, or should I find a way to put it in the garage fridge (I'd have to remove the shelves).

Thanks in advance! The answers/recommendations here will influence how I do beer going forward. Several of the beers I want to try recommend that they sit for a while to appropriately condition before drinking. Would be nice to know for sure the best way to store them.
When I dont have space in my kegerator for another keg, I use priming sugar or brown sugar (depending on the beer) and carb the keg just like a giant bottle...this will allow you to start the carbing process with no need for refrigeration!
__________________
SD-SLIM is offline
 
Reply With Quote Quick reply to this message
Old 05-06-2012, 09:50 PM   #3
Special Hops
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Kanatenah
Posts: 1,430
Liked 21 Times on 19 Posts
Likes Given: 3

Default

I use primin sugar all the time of I know a leg will sit a few weeks. Works great.

__________________
KANATENAH BREWERY
On Tap:Foreign Extra Stout, ESB
Fermenting: Fools Gold IIPA
Up Next: Oatmeal Stout
Special Hops is offline
 
Reply With Quote Quick reply to this message
Old 05-06-2012, 10:22 PM   #4
KIAKillerXJ
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Kings Beach, CA
Posts: 244
Liked 13 Times on 8 Posts
Likes Given: 5

Default

prime that thing with sugar! That way when you kick a keg all you'll need to do is chill and serve!

__________________
KIAKillerXJ is offline
 
Reply With Quote Quick reply to this message
Old 05-07-2012, 03:49 PM   #5
remuS
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Austin, Texas
Posts: 83
Liked 1 Times on 1 Posts

Default

I too use priming sugar, but only in the summer. Being in Texas you shouldn't have a problem. My house never gets above 60 in the Winter, so natural carbonation takes much longer then it does to get some space in the kegerator.

Also! If you do prime in the keg, you only need 1/2 of what you would using if bottling.

__________________
remuS is offline
 
Reply With Quote Quick reply to this message
Old 05-08-2012, 01:53 AM   #6
Jumboag
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Dallas, TX
Posts: 6
Default

Do I need to worry about having enough yeast left to eat the sugar since I 2 stage ferment (2 weeks primary 2 secondary) before kegging?

__________________
Jumboag is offline
 
Reply With Quote Quick reply to this message
Old 05-08-2012, 07:32 AM   #7
dinnerstick
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2010
Location: utrecht, netherlands
Posts: 1,931
Liked 220 Times on 165 Posts
Likes Given: 22

Default

Quote:
Originally Posted by Special Hops View Post
I use primin sugar all the time of I know a leg will sit a few weeks. Works great.
im primin of my leg right now!! aside from that, i always prime a keg when there's no space left in the fridge. why wouldn't you. first pour will be yeasty but so what. don't worry you have plenty of yeast to do the job
__________________
dinnerstick is offline
 
Reply With Quote Quick reply to this message
Old 05-09-2012, 03:10 AM   #8
Markd27
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Markd27's Avatar
Recipes 
 
Join Date: Apr 2011
Location: Allen, Tx
Posts: 460
Liked 46 Times on 30 Posts
Likes Given: 20

Default

Quote:
Originally Posted by Jumboag View Post
In another week I'll be kegging my second brew (5th overall). The irish red I kegged first came out great (other than I should have been a bit more aggressive force-carbing it. It recovered and got to the right CO2 level after about a week.)

My kegerator holds 2 kegs. I have the homebrew'd irish red in it as well as a commercial 1/6" keg from Breckenridge Brewery. My 2nd corny is sitting empty and ready for use.

I wont be finished w/ either existing keg before it's time to move the new brew from secondary to a keg.

Here are my questions:

1) When I keg #2, it WONT be going in the kegerator immediately. Should I force-carb it when I keg it, or just use enough CO2 to displace any air in it before I fill it (and then as a top off/bleed off several times)?

2) If I dont force-carb it, should I use priming sugar as an alternative since the keg will sit for several weeks before its tapped? Should I not carb it at all and force carb only when I actually put it in the kegerator?

3) My fermenting closet holds the beer around 72-75 degrees. Will that be OK for leaving the beer sitting in the keg for a while, or should I find a way to put it in the garage fridge (I'd have to remove the shelves).

Thanks in advance! The answers/recommendations here will influence how I do beer going forward. Several of the beers I want to try recommend that they sit for a while to appropriately condition before drinking. Would be nice to know for sure the best way to store them.
Bring it over to my place and stick it in my kegerator, I have two empty taps.

__________________
Markd27 is offline
 
Reply With Quote Quick reply to this message
Old 05-09-2012, 03:54 AM   #9
ThreeDogsNE
Good for what ales you
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: , Southwest Iowa
Posts: 589
Liked 21 Times on 17 Posts
Likes Given: 30

Default

I force carbonate mine at room temperature in my basement, 68-72*. You have to set the pressure substantially higher at room temperature, but carbonation tables or apps will get you to the right pressure. I have not used priming sugar since I quit bottling a few years ago.

__________________
ThreeDogsNE is offline
 
Reply With Quote Quick reply to this message
Old 05-09-2012, 02:18 PM   #10
Cpt_Kirks
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Lakeland TN
Posts: 3,738
Liked 44 Times on 39 Posts

Default

I've got three kegs in the kegerator, four lagering in the back up Keezer, and
eight aging/waiting in my office, taking up space. And, I'm brewing Friday...

If the beer is a Lager, I stick it in the Keezer and hook up 12psi of CO2.

If the beer is an Ale, I hit it with 30psi for about 24 hours, then stand it against the wall with the rest of the kegs.

__________________
Cpt_Kirks is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Kegging and carbonating at room tempurature? Whistler94 Bottling/Kegging 4 10-28-2011 08:59 PM
question about kegging at room temp zman Bottling/Kegging 2 06-24-2011 05:54 PM
Getting started in kegging - room to grow altenmuenster Bottling/Kegging 6 01-01-2011 10:09 PM
kegging at room temp? treemind Bottling/Kegging 12 04-01-2009 10:35 PM
No room for kegerator, Jocky box or bottles? BFauska Bottling/Kegging 15 12-12-2007 10:18 PM