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01-08-2009, 03:41 PM
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#1
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Junior Member
Join Date: Jan 2009
Location: Smyrna, GA
Posts: 8
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Riddle me this Batman...
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OK, I think I know the answer to this but I'm looking for some confirmation from people that actually know what of they speak. So, I had a Porter in the fermenter for two weeks. Five days ago I racked it to a keg and gave it a shot of CO2 to drive out any O2 from the keg.
My question is this: Can I still add some corn sugar to start the carbonation process?
Thanks in advance for any replies!
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01-08-2009, 03:55 PM
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#2
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Tastes like butterdirt
Join Date: Nov 2006
Location: St Louis MO
Posts: 1,920
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Absolutely. Many people naturally carb their kegs. if you just gave it enough gas to expunge the O2, you didnt give it anywhere near enough gas to actually carb it.
Your first couple of pints will have some settlers in it, but you can absolutely carb this way.
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01-08-2009, 04:00 PM
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#3
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Senior Member
Join Date: Jan 2008
Posts: 111
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Yes you can still add the priming sugar. Sound like you have the equipment to also force carb if you want.
__________________
Smellin like a brewery lookin like a tramp ain't got a quarter got a postage stamp and a five o'clock shadow boxing all around the town talking with the old men sleeping on the ground.
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01-08-2009, 04:00 PM
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#4
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Junior Member
Join Date: Jan 2009
Location: Smyrna, GA
Posts: 8
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Splendid! Thanks Cubbies...
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01-08-2009, 04:02 PM
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#5
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Junior Member
Join Date: Jan 2009
Location: Smyrna, GA
Posts: 8
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ICU, I do have the equipment to force carb but I want to try this method just for ****es and giggles...Cheers!
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01-08-2009, 04:04 PM
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#6
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Senior Member
Join Date: Oct 2006
Location: Silverdale, Washington
Posts: 8,275
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Just remember that keg carbing takes less sugar than bottle priming. To be simple you can just cut the amount in half for a five gallon batch. If you want to carbonate to a style of have a different volume than 5G, than this calculator will help. The Beer Recipator - Carbonation |
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01-08-2009, 04:07 PM
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#7
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Senior Member
Join Date: Aug 2006
Location: Piscataway, NJ
Posts: 19,424
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And don't forget that you'll get more sediment in the keg with priming than force carbing so it's more like for Shi*s, giggles, and sediment.
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01-08-2009, 04:28 PM
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#8
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Member
Join Date: Dec 2008
Location: DFW, Texas
Posts: 77
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I kegged my Cooper's Irish Stout this way. I brewed in June. Kegged it after 2 weeks. I let it sit in a closet until December. I dropped it into the keezer and still can't pour it. It is so over carbed, I get a glass full of foam everytime. I bleed off pressure every few days. I have not even hooked it to the CO2. I did add all the priming sugar though.
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Ticking away the moments that make up a dull day...
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01-08-2009, 05:38 PM
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#9
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Tastes like butterdirt
Join Date: Nov 2006
Location: St Louis MO
Posts: 1,920
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Quote:
Originally Posted by Carrion
I kegged my Cooper's Irish Stout this way. I brewed in June. Kegged it after 2 weeks. I let it sit in a closet until December. I dropped it into the keezer and still can't pour it. It is so over carbed, I get a glass full of foam everytime. I bleed off pressure every few days. I have not even hooked it to the CO2. I did add all the priming sugar though.
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Just bleed it more often. I had three kegs hooked up to a regulator that for some reason jumped up to 80 psi. Needless to say, they got a little over carbed. I got them back to flat in about two days.
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