bcrderrick

Recipes 

Me and my fiancé are getting married in the end of may. I'm brewing all the beer for our wedding. I'm brewing a bourbon vanilla porter(10gal), cream of three crops(10gal), red ipa(10gal), Irish red ale(5gal), and a blueberry wheat(5gal). Can I natural carb the beers in corny kegs? And if so do I use the same amount of sugar as I would if bottling? And will it be fine in a corny keg for almost five months?

Thanks

beninan

Recipes 

Congrats

Yes, but you may need to give the keg an initial blast of CO2 to seat the seals, otherwise all the CO2 built up from the priming sugar will all leak out.

No, I think it's around 3 oz, instead of 5 oz for 5 gallons. You may want to do a quick search to be certain. You do want to use less priming sugar, as the amount for bottling would over carbonate it.

Yes, and depending on the recipe, years.

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"Stop giving me credit for those stupid quotes! For that last time it wasn't me! STFU NOOB!" <-- Benjamin Franklin

Billybrewer09

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I've naturally carbed several kegs and always use 1/3 the amount that you use to bottle.

HoshBrew

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Billy do you prefer to naturally carb with sugar or do you use multiple methods depending on certain situations?

Agentaaron

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My pipeline is large enough that I always naturally Carb in the kegs.

I use 1/2 cup of dextrose mixed with about two cups of water and add it to the keg just before I rack

As said before also...you want to hit it with 20-30 PSI two or three times to make sure the lid is sealed and to burp out any oxygen that might be trapped in the head space.

BTW...Congrats to the OP!

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Mesa Brewing Co.


give a man a beer and he'll waste an hour...teach a man to brew and he'll waste a lifetime.

Billybrewer09

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I would like to tell you that I prefer one method over the other, but I can't. I have only naturally carbed my kegs and used a 12 gram cartridge to serve.
It is easy to do and it keeps me from drinking my beer young as it takes a solid 2 weeks to Carb and condition.

bcrderrick

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So after I hit it a couple times with the co2 and purge the oxygen out do I bleed out all the co2 I put in?
Thanks

Agentaaron

Recipes 

In my experience...it doesn't matter.

I have bled it off and left it in...same results either way...

...one thing I have always done is, once I move it into the keezer, I bleed off the co2 in the keg before hooking up to the gas at 12 psi. After about 24 hours to cool down, my Carb is perfect every time.

P.S...I use 10 ft of 3/8 id beer line on each keg

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Mesa Brewing Co.


give a man a beer and he'll waste an hour...teach a man to brew and he'll waste a lifetime.

beninan

Recipes 

3/8??? or did you mean 3/16? 3/16 is the "standard" size everyone uses. 3/8 is huuuge compared to 3/16. Just trying to clarify things before someone goes out and buys 10 feet of 3/8 inch tubing and complains about foam everywhere

__________________
"Stop giving me credit for those stupid quotes! For that last time it wasn't me! STFU NOOB!" <-- Benjamin Franklin

Agentaaron

Recipes 

D'oh...you are correct, I meant 3/16 in. Beer line

__________________
Mesa Brewing Co.


give a man a beer and he'll waste an hour...teach a man to brew and he'll waste a lifetime.