joesixpack
Well-Known Member
I searched the posts here and have found many opinions on this but just wanted to try one more time.
I've bought three batches from my LBS and kegged all of them. My LBS said to add the priming sugar to the boil and then after the fermentation period rack to the keg and set CO2 to 10 psi and wait a week or so, or crank the
CO2 up to 30 psi and wait a couple days.
The first batch I used the priming sugar, but the second batch of the same beer I did not use priming and couldnt really tell a difference but I didnt have the two samples side by side to compare. My third batch, which is different from the first two, I used the priming sugar.
Is there and advantage or disadvantage to adding the priming sugar to the boil? I'm sure some will say it's useless but why would my lbs store say to do that. They've been in business for 20 years so you would think they know what they are doing. I guess i should just ask them why they recommend that.
Does anyone else add priming sugar to the boil and then add CO2 pressure when racked into their keg?
I've bought three batches from my LBS and kegged all of them. My LBS said to add the priming sugar to the boil and then after the fermentation period rack to the keg and set CO2 to 10 psi and wait a week or so, or crank the
CO2 up to 30 psi and wait a couple days.
The first batch I used the priming sugar, but the second batch of the same beer I did not use priming and couldnt really tell a difference but I didnt have the two samples side by side to compare. My third batch, which is different from the first two, I used the priming sugar.
Is there and advantage or disadvantage to adding the priming sugar to the boil? I'm sure some will say it's useless but why would my lbs store say to do that. They've been in business for 20 years so you would think they know what they are doing. I guess i should just ask them why they recommend that.
Does anyone else add priming sugar to the boil and then add CO2 pressure when racked into their keg?