So there are a ton of threads here that outline the process of force carbing. The sticky thread in this forum has a half-dozen links to charts on pressure/tempurature and more than ample coverage on the process of force carbing. Yet each post I read on kegging has but a fleeting mention of the fact that it's possible to carb naturally in a keg, usually as a matter of fact one-liner if at all.
Because of my love for the silky-smooth feel of naturally conditioned beer from bottles, I thought that I would want to continue to prime this way when I moved to kegs, so I found out how much priming sugar to use, boiled it, cooled it, added it to the kegs and then racked the beer over to get things going. After that, information is slim and scattered, or I'm just missing it.
I have so many questions and find partial answers here and there, but I think it would be cool if some of you fine, experienced members were to help create an in-depth write-up on the matter that could be posted along with the others in the sticky thread.
To get it started, here are some questions that lingered for me, some of which I'm still not too clear on:
How can I tell when it's ready? With bottling, I usually chill and crack one open at 10-14 days to get a feel for the progress. 4/5 times, it's got a ways to go yet so I'll pop another in a week. Yet I don't' want to throw my kegs in the kegerator if they aren't ready which brings me to the next shady question:
Should it condition at closet or cellar temperature just as I have with bottles?
What is the best practice for sealing the lid? I applied CO2 until the lid was well seated and sealed, but in the time between the yeast getting busy producing additional CO2 and the pressure I've applied being absorbed into the beer, is it likely that the seal will loosen thus preventing the beer from carbonating?
Should I leave the CO2 hooked up for a day or two at a low pressure to allow time to address the above theory, if it is indeed a real concern?
If anyone else has questions like these or feels a little confused, ask them and I'd be happy to add them to the main question. Or maybe we should just create a new thread that's well organized.
I'm looking forward to an outpouring of wisdom from the community to hopefully make this aspect of kegging a little clearer to newbies!
Because of my love for the silky-smooth feel of naturally conditioned beer from bottles, I thought that I would want to continue to prime this way when I moved to kegs, so I found out how much priming sugar to use, boiled it, cooled it, added it to the kegs and then racked the beer over to get things going. After that, information is slim and scattered, or I'm just missing it.
I have so many questions and find partial answers here and there, but I think it would be cool if some of you fine, experienced members were to help create an in-depth write-up on the matter that could be posted along with the others in the sticky thread.
To get it started, here are some questions that lingered for me, some of which I'm still not too clear on:
How can I tell when it's ready? With bottling, I usually chill and crack one open at 10-14 days to get a feel for the progress. 4/5 times, it's got a ways to go yet so I'll pop another in a week. Yet I don't' want to throw my kegs in the kegerator if they aren't ready which brings me to the next shady question:
Should it condition at closet or cellar temperature just as I have with bottles?
What is the best practice for sealing the lid? I applied CO2 until the lid was well seated and sealed, but in the time between the yeast getting busy producing additional CO2 and the pressure I've applied being absorbed into the beer, is it likely that the seal will loosen thus preventing the beer from carbonating?
Should I leave the CO2 hooked up for a day or two at a low pressure to allow time to address the above theory, if it is indeed a real concern?
If anyone else has questions like these or feels a little confused, ask them and I'd be happy to add them to the main question. Or maybe we should just create a new thread that's well organized.
I'm looking forward to an outpouring of wisdom from the community to hopefully make this aspect of kegging a little clearer to newbies!