Driftwood
Well-Known Member
Hey all,
My kegging buddy is away, so I put this question to you wise men...
I'm planning on kegging for the first time in about a week. I'll be getting a 5 gal soda keg and necessary extras to keg the beer, and I wanted to get peoples input for three senarios:
1. Naturally carbonating / conditioning: this i think i get, you just add your priming sugar, add you beer and leave it alone for... how long? same as bottles (at least a week)? longer? Anything else I should know if I go this way?
2. Force carbonating: I guess I don't add priming sugar then? so what about conditioning? should I leave the beer longer in secondary to condition, or condition in the keg? Any other tips?
3. Filtration after secondary and then force carbonation: might borrow my dad's wine filter to see what'll happen... so how do you handle conditioning in this case, assuming most yeast is removed in the filtration? Somewhere on this board, someone mentioned your beer won't keep as long if you filter out all your yeast, can someone elaborate?
So those are the three cases. Input on any or all would be appreciated. And if you had the means to do it any way, which way would you do it and why?
Thanks...
P.S. Kegging is goin to be so cool!
My kegging buddy is away, so I put this question to you wise men...
I'm planning on kegging for the first time in about a week. I'll be getting a 5 gal soda keg and necessary extras to keg the beer, and I wanted to get peoples input for three senarios:
1. Naturally carbonating / conditioning: this i think i get, you just add your priming sugar, add you beer and leave it alone for... how long? same as bottles (at least a week)? longer? Anything else I should know if I go this way?
2. Force carbonating: I guess I don't add priming sugar then? so what about conditioning? should I leave the beer longer in secondary to condition, or condition in the keg? Any other tips?
3. Filtration after secondary and then force carbonation: might borrow my dad's wine filter to see what'll happen... so how do you handle conditioning in this case, assuming most yeast is removed in the filtration? Somewhere on this board, someone mentioned your beer won't keep as long if you filter out all your yeast, can someone elaborate?
So those are the three cases. Input on any or all would be appreciated. And if you had the means to do it any way, which way would you do it and why?
Thanks...
P.S. Kegging is goin to be so cool!