kegging ?
- Thread starter Irishjoe
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Yes, but seal the keg with some CO2 or your effort with be worthless. I learned this the hard way after trying to naturally carb about 4 batches and getting nothing.
Kjm06
Well-Known Member
Airborneguy said:
Then just wait a week or so then set it to serving pressure?
I wait around two weeks usually.
Leave it out so that the yeast stays active.
Airborneguy said:
+ 1 I do this too, sometimes. I like the naturally carbed beer, the feel of the head seems tighter, creamier. As ABG says above, you need to seal the keg tight with CO2 and leave it at bottle conditioning temps (70F +). Also there will be sediment in the keg which will end up in your first glass or two.
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