Madcap

Recipes 

Was thinking of the whole conditioning and carbing thing and was thinking about priming a keg with half the amount of priming sugar and waiting for room to open up in the kegerator and then force carbing. I understand that you will get clearer beer with force carbing, more haze with sugar, so how about a middle ground.

My thoughts are that it will force carb quicker since it is already partially carbed. Has anyone ever tried this?

I know I'll get a bunch of responses favoring both, probably more towards force carbing, but it was just a thought.


Forgive me if I'm not making sense or confusing anyone, but these red ale's are tasting really good right now!

jds

Recipes 

Well, I say go ahead and give it a try.

However, I'd say that haze probably has less to do with priming vs. force carbing than it has to do with ingredients, protein control, and conditioning time/temperature. Can't hurt to try, but I'd be surprised to see a difference.

Street value: $0.02

hopsoda

Recipes 

I have been using the regular amount of priming sugar , (5oz - 5 gal) and when I rotate them in it takes only a minute to get it flowing rite, and they are fully carbed. If there over carbed you can just release the pressure a few times and it evens out. Sugar is easier for me to get than co2 , so i go that route.
allot of people say to use less sugar but i don't understand why?

david_42

Recipes 

Because you de-gas more pouring from a bottle than from a tap.

__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk