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Old 04-27-2009, 10:43 PM   #11
HoppyDaze's Avatar
Dec 2008
Wilsonville, OR
Posts: 12,627
Liked 2490 Times on 1736 Posts

well that was informative...thanks bluehouse!
"Dad, Bob broke your beer!"

*Member: The HBT Sweaty Fat Guys Cigar club

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Old 04-29-2009, 07:45 PM   #12
Sep 2008
Nashville, TN
Posts: 125

The 2nd video suggests naturally carbonating the keg with only 1/3 a cup of corn sugar instead of 3/4 of a cup. Is 3/4 really too much?

I assumed you would use the same amount as if you were bottling a batch.
Primary: Strawberry Kiwi Wine
Wifes Secondary: Strawberry Wine
Kegged: Belgian Wit, Belgian Chocolate Stout
Drinking: Irish Stout, Ed's Apfelwein, Chocolate Stout, Holiday Spiced Ale, Irish Red Ale, Watermelon Wine

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Old 04-29-2009, 08:02 PM   #13
Arkador's Avatar
Apr 2009
Fort Worth, TX
Posts: 1,702
Liked 16 Times on 15 Posts

You need less sugar when naturally carbing in a keg because you are starting out with a pressurized cyender, and it is not spread out across several bottles.

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