I have recently started kegging and have one question. I have a kegerator with 2 taps and only room for 2 kegs in the fridge. This is all fine and good but since I always want a stout and an ale on tap I want to prime my kegs with sugar so I don't have to wait a week while a keg carbs up in the kegorator.
Ok, here's the question.
How much priming sugar do I use in a keg?
I have heard 1/2 the amount calculated for bottles and I have also heard to use the same amount as calculated for bottles. Some people report too much carbonation and some people say it works fine. I always use a priming calculator to determine the volumes but I am afraid of overcarbing because of hearing about this whole "use half the amount" rule.
First off, what is the reason behind using half the amount? I know papazian states to use less but why? pressure is pressure is it not? whatever pressure is in your keg when you finaly hook it up to the co2 shouldn't change because of the set pressure of the regulator. Does it have something to do with the 5PSI or so it takes just to seal the corny keg? Does it have something to do with the amount of head space in the keg as opposed to the total head space in a 5 gallon batch of bottles?
If so, this brings up another question. Say you rack from your fermentor into the keg and you only have about 4 or 4.5 gallons in the keg. How do you calculate priming sure then?
Also, say it takes me 5PSI to get one keg sealed and other times it takes 8PSI? How do you account for this added pressure to the pressure that will accumulate from the priming sugar?
I have only kegged 2 beers so far, one was a belgian specialty ale which Is currently pouring only foam right now, (force carbed it) I think I overcarbed this one because of a faulty pressure gauge reading. And another is a stout that I haven't tried yet. I primed this one with 77 grams of corn sugar for two weeks and am hoping that was the correct amount. It will run on beer gas through a stout tap.
Please let me know if anyone can help with this.