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Old 01-20-2006, 09:19 PM   #1
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Default Priming for cask conditioning - help

OK, I built a keg out of a 5 gall water bottle that has a screw top. I'll post and article with pics later.

I've never kegged before. I Am wondering about amounts for priming. This will be a cask conditioned ale with low pressure co2 added only after dispensing, to flush out o2. (using a co2 tire inflator)

I usually bottle and I prime based on style using the CO2 calculator with promash etc. But how do I know what to use for a keg? I keep seeing 1/3 to 1/2 cup priming sugar for 5 gallons but that doesn't tell me where I'm at in regards to style and CO2 levels. Help! I'm in the middle of racking to the keg right now.

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Old 01-20-2006, 09:22 PM   #2
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Doesn't Promash have an option for naturally conditioning a keg and selecting the CO2 level you want? I don't have it in front of my here at work, but I thought after selecting "keg" under the bottling screen that you could select 'forced' or 'natural', and if you select 'natural' you can input the desired level of carbonation and get the amount of corn sugar required. Or I might be totally delusional.

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Old 01-20-2006, 09:51 PM   #3
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No. It has options for dme vs sugar. At the bottom it has a calulator for force carbonating but nothing for naturaly priming a keg.

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Old 01-20-2006, 09:55 PM   #4
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Quote:
Originally Posted by BeeGee
Doesn't Promash have an option for naturally conditioning a keg and selecting the CO2 level you want? I don't have it in front of my here at work, but I thought after selecting "keg" under the bottling screen that you could select 'forced' or 'natural', and if you select 'natural' you can input the desired level of carbonation and get the amount of corn sugar required. Or I might be totally delusional.
Yes ProMash does. Choose the bottling/keggins section of your session and select natural. I took an old session and if I wanted a medium CO level of 2.30 and was carbonating 5 gallons at 68 degrees it's telling me 3.86 oz (.25 lbs) of corn sugar. If you were using DME with the same equation they state 7.71 oz (.48 lbs).
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Old 01-20-2006, 09:57 PM   #5
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Bummer. Here's an article I found:
http://www.classiccitybrew.com/caskale.html
Seems to indicate 6oz corn sugar for 10.8 US gallons and then had a procedure following that I didn't follow

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Old 01-21-2006, 03:28 PM   #6
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Quote:
Originally Posted by Denny's Brew
OK, I built a keg out of a 5 gall water bottle that has a screw top. I'll post and article with pics later.
You're sure it's strong enough to hold the carbonation pressure?
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Old 01-21-2006, 03:50 PM   #7
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Quote:
Originally Posted by desertBrew
Yes ProMash does. Choose the bottling/keggins section of your session and select natural.

DOH! I forgot about that section in the session. I was looking in the co2 calc in the main menu. Thanks!

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You're sure it's strong enough to hold the carbonation pressure?
Yeah, I pressure tested it with compressed air. I'm using a SS tire valve. I will use a shot of CO2 from a bike tire inflator to top up pressure when the keg has been used some what. Basically the same thing they do with some of the plastic kegs for sale online.
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Old 01-21-2006, 07:50 PM   #8
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maybe i'm out of my element here, probably actually, but doesn't a cask conditioned ale have only the natural carbonation found in the beer before priming? all the cask conditined ales i drink, which i luckily have the oppurtunity to do quite often, have no more carbonation than my beers that come out of the secondary.

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Old 01-22-2006, 04:48 PM   #9
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Yup you're right, but traditional cask ales should be consumed completely within a day or two due to loss or carbination and possible oxydation. In a pub that's no problem, but at home it makes getting on with work or normal life a challenge.

An acceptable practice is to add a touch of CO2 to the keg to replace the beer that's be consumed so that it maintains carbonation levels.

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Old 01-22-2006, 04:55 PM   #10
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Quote:
Originally Posted by Mikey
Yup you're right, but traditional cask ales should be consumed completely within a day or two due to loss or carbination and possible oxydation. In a pub that's no problem, but at home it makes getting on with work or normal life a challenge.

An acceptable practice is to...
...invite a bunch of fellow homebrewers over to finish the keg...
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