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Old 09-16-2009, 03:26 AM   #1
Jun 2009
Oakland, CA
Posts: 57

Have any of you used Beersmith's calculations for the amount of priming sugar to use for naturally carbonating in a keg to a particular volume of CO2? Anyone know if it gets reasonably close?

I have a tripel that I want to age for a couple of months before I put it on tap, so I figure I might as well get it carbonating while I wait, but I've never tried naturally carbonating in a keg before.

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Old 09-16-2009, 03:40 AM   #2
dontman's Avatar
Oct 2008
Philly, PA
Posts: 2,402
Liked 27 Times on 22 Posts

It works well. Set the temp correctly for when you add the priming sugar and it gives a good approximation.
On Tap: 1. Kelly R. IPA, 2. Roter Hund Hefeweizen, 3. Bud Killer Blonde, 4. Red Dog Pale, 5. Roter Hund Oktoberfest, 6. Pumpkin Ale, 7. McRed's Stout (with new nitro system and stout tap,) Cream Soda, 8. ESB # 3, & 9. Ordinary Bitter.

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