Kegging Follow-UP

msmith92 · 02-06-2012, 03:31 PM

OK. So I added the priming sugar and beer to the keg.

So, by this Saturday (Feb. 11th) it will be in the keg for a week.

I'll actually have the co2 and regulator tomorrow (coming earlier than i thought).

Should I hook the co2 up and add any to the keg or do anything at all?

mightynintendo · 02-06-2012, 03:43 PM

To get the beer out of the keg you will need pressure inside the keg. Too much pressure and you're going to have a frothy mess. Even if the pressure built up by the yeast eating the priming sugar is just right for serving and the beer is perfectly carbonated, you will lose pressure when serving until eventually you don't have any pressure left in the keg to get the beer out. So, no matter what you will need to hook up the CO2 to your keg to get all the beer. With that in mind, I see no harm in releasing the pressure on your keg and hooking up the CO2 as soon as you get it. If the yeast are still metabolizing your priming sugar, the pressure may creep up on you. It would probably be a good idea to release the pressure every once in a while just to make sure it doesn't get too high for serving.

**weirdboy** · 02-06-2012, 03:50 PM

I would also add a caveat that if the pressure in the keg is significantly higher than that in the CO2 line when you hook it up to the keg, you can actually force beer up into the gas line and kill your regulator.

So BE SURE to vent the headspace in your keg right before you hook it up, and set your regulator to something akin to serving pressure before you connect it.

**Brewnoob1** · 02-06-2012, 03:50 PM

If you already primed with sugar, then I'd personally let the yeast finish the carbing job and just hook up the co2 to serving pressure when you are ready to drink. Pour off the first pint to get rid of the new yeast sediment, and be done.ion.

msmith92 · 02-06-2012, 04:14 PM

OK. Well, I guess I didn't get the chance to purge any o2 since I didn't have the equipment yet. So that step is out the window correct?

If that is the case. Then I think I can wait to hook up the gear.

The beer getting into the regulator is freaky. Is that something that could happen quickly? Or would I notice a change in the regulator over time?

Rivenin · 02-06-2012, 04:31 PM

If you have the keg. You can purge by either pulling up on the ring in the middle of the lid. But if its pin lock you will nave to press the gas dip tube poppet valve.

msmith92 · 02-06-2012, 04:44 PM

Quote:

Originally Posted by Rivenin

If you have the keg. You can purge by either pulling up on the ring in the middle of the lid. But if its pin lock you will nave to press the gas dip tube poppet valve.

Oh. I need to brush up on my lingo.

So, purge means to release the pressure.

Basically I read that when you add your beer to the keg you then add a co2...then lock the lid. Then you release the pressure (purging out the remaining o2). Then repressurize with co2.

In my case I didn't get to do that (no co2 or reg. yet). I was only concerned that this step was skipped on my part..and how vital is that step ...and should I try and attempt it after the fact that I've already primed with sugar.

**ravhawk2000** · 02-06-2012, 04:58 PM

I think u mean that you are trying to get out the oxygen once you keg. Yes, you need to do that. But If I'm correct. In order to get rid of the oxygen, you need to hook up the co2, then you purge, releasing the oxygen that will be on top. Subsequently, only having co2 left.

**ravhawk2000** · 02-06-2012, 05:00 PM

But you are basically creating just one big bottle of beer atm. Like the other poster said. I would simply wait for all the yeast to finish eating the priming sugar. Then you can simply hook up your co2 and serve once it's done.

msmith92 · 02-06-2012, 05:07 PM

Quote:

Originally Posted by ravhawk2000

But you are basically creating just one big bottle of beer atm. Like the other poster said. I would simply wait for all the yeast to finish eating the priming sugar. Then you can simply hook up your co2 and serve once it's done.

That seems the most logical to me too. I'll do that.

I'm going to let the process condition for 2 weeks (same as bottling?).

Thanks for the answers.