davekippen said:I prefer to carb with CO2 and not priming sugar. I want to keep as much gunk out of the keg as possible.
mikescooling said:First off, where are your from? I'm asking because I don't know what "licked up" means. Also important to know what keg means? sanke, corney or the english keg that would be like our bottling bucket?
mikescooling said:OK, we were typing at the same time. Some say natural carbing gives s smoother carb, with lots of micro bubbles. CO2 is cleaner, faster, and most people do it this way. You can force carb but it's not as good as letting it sit on gas for at least a week. You can force carb then let it sit for a week and it will be pritty good or you can just let it sit on gas for 2 weeks and it will be better.
kscarrington said:If I'm putting the keg straight on the gas, I don't add priming sugar. If it's going to condition until it is that keg's turn to go into the kegerator, I add some priming sugar to the keg to allow it to condition and carbonate at room temperature.
My plan is to keep a Newcastle clone (my favorite) a wheat (wifes favorite) a stout (my other favorite) and a kind of seasonal on tap. I plan to brew to keep these kegs full so would you prime or force carb in this situation?
kscarrington said:Not knowing how many taps you have available, and how many kegs you have at your disposal, I would have to say - it just depends!
For my setup, I have a 2-tap kegerator, and a total of 5 corny kegs. If I have an empty slot in my kegerator, I would put the keg directly on gas in the fridge. If the fridge was already full, and I knew the keg was going to be sitting around in my garage for some time, I would add the priming sugar, in addition to hitting it with some CO2 to seal the lid and purge the oxygen.
ETA: That is a great style to have available. I have brewed 2 batches of Jamil's "Nutcastle" and both times it has been fantastic!
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