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Old 04-03-2009, 10:42 PM   #1
Jan 2009
Chicago, Illinois
Posts: 11

Was thinking of the whole conditioning and carbing thing and was thinking about priming a keg with half the amount of priming sugar and waiting for room to open up in the kegerator and then force carbing. I understand that you will get clearer beer with force carbing, more haze with sugar, so how about a middle ground.

My thoughts are that it will force carb quicker since it is already partially carbed. Has anyone ever tried this?

I know I'll get a bunch of responses favoring both, probably more towards force carbing, but it was just a thought.

Forgive me if I'm not making sense or confusing anyone, but these red ale's are tasting really good right now!

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Old 04-03-2009, 11:38 PM   #2
jds's Avatar
Oct 2007
Littleton, CO
Posts: 1,913
Liked 23 Times on 18 Posts

Well, I say go ahead and give it a try.

However, I'd say that haze probably has less to do with priming vs. force carbing than it has to do with ingredients, protein control, and conditioning time/temperature. Can't hurt to try, but I'd be surprised to see a difference.

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Old 04-04-2009, 12:50 AM   #3
Dec 2008
Posts: 279
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I have been using the regular amount of priming sugar , (5oz - 5 gal) and when I rotate them in it takes only a minute to get it flowing rite, and they are fully carbed. If there over carbed you can just release the pressure a few times and it evens out. Sugar is easier for me to get than co2 , so i go that route.
allot of people say to use less sugar but i don't understand why?

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Old 04-04-2009, 01:40 PM   #4
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,599
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allot of people say to use less sugar but i don't understand why?
Because you de-gas more pouring from a bottle than from a tap.
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