MyAlement
Active Member
I'm just getting into kegging and I am planning out my process. I'm leaning towards priming the keg and letting it sit for a few more weeks at room temperature and then putting in the kegerator on gas at serving pressure. My thought process is that priming would conserve CO2 and reduce trips to the gas supply shop, which is a chore I wish to minimize (read: its a PITA). Sugar is cheap. Additional conditioning time is also not a bad thing. My question is this...is there an appreciable extension in bottle life by priming the keg?