This is the first time I've kegged so I'm very unsure about the process...
So I've got two batches of beer "coconut porter" and "strawberry wheat" which have been sitting in a carboy for 3 weeks. I'm about to add the kegging sugar and keg these two beers.
I'm using beersmith recipie creator and it has me using 1.5-2.5oz of sugar for each batch, this seams really low compared to the 3/4 cup I used when I bottling... I don't expect that beer smith is wrong, but why is less used when kegging rather than bottling?
After I add the kegging sugar... what next? It sits at fermentation temperatures for another 3+ weeks to let the yeast carbonate the beer? Then I refrigerate? Do I let it age in the keg at all? If so, at refrigerated temperatures of fermentation temperatures? Or somewhere in between?
So I've got two batches of beer "coconut porter" and "strawberry wheat" which have been sitting in a carboy for 3 weeks. I'm about to add the kegging sugar and keg these two beers.
I'm using beersmith recipie creator and it has me using 1.5-2.5oz of sugar for each batch, this seams really low compared to the 3/4 cup I used when I bottling... I don't expect that beer smith is wrong, but why is less used when kegging rather than bottling?
After I add the kegging sugar... what next? It sits at fermentation temperatures for another 3+ weeks to let the yeast carbonate the beer? Then I refrigerate? Do I let it age in the keg at all? If so, at refrigerated temperatures of fermentation temperatures? Or somewhere in between?