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Old 09-16-2009, 03:26 AM   #1
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Default Naturally carbonating keg question

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
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It works well. Set the temp correctly for when you add the priming sugar and it gives a good approximation.
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