For my last two brews I racked from the primary to the keg after 8 days (while the yeast were still working their buts off), sealed the kegs nice and tight, and let the yeast carb my beer at room temp for two more weeks. No added expense of 3/4 cups of corn sugar or no need to waste CO2.
After two weeks in the keg one beer had excellent head and the other needed a shot of CO2 for 24 hours to get a nice head.
For both of the beers the head was thick, foamy and long-lasting. The character of the head was slightly different from straight CO2 carbed beer.
After two weeks in the keg one beer had excellent head and the other needed a shot of CO2 for 24 hours to get a nice head.
For both of the beers the head was thick, foamy and long-lasting. The character of the head was slightly different from straight CO2 carbed beer.