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Old 03-15-2010, 03:54 PM   #1
takedown
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Default Carbonating a Keg?

I have kegged a few beers now and there carbonation has turned out good but after some searching on HBT I just want to make sure that I am doing it right.

I have read about using a priming sugar in a keg, I have never done this. I just hook it up to the CO2 set it at the recommended carbonation for the style of beer and wait (and wait… and wait). If I don’t shake the keg it takes about 10 days to carb.

Use sugar? Shake keg? What does everyone do?


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Old 03-15-2010, 04:17 PM   #2
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I've only done one keg so far, and I did the 30psi for 3 days, bleed off and reduce to 10-12 psi and it worked well.


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Old 03-15-2010, 04:19 PM   #3
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I usually set it for 24 hours @ 30 psi to give it a jump start. Then dial it down to serving pressure and let it balance out. I'll taste it daily but don't really drink it for a week or two. Usually starts to please after 3 weeks, what's the rush?


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Old 03-15-2010, 04:32 PM   #4
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Quote:
Originally Posted by samc View Post
There really is no right way.
That's up for debate. I'll give you a wrong way, set it to a ridiculously high psi, roll and shake because your to impatient to wait. Then come on here and ask why your first pour is all foam.
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Old 03-15-2010, 04:37 PM   #5
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wildwest-
I was hoping you would chime in on this topic. do you just set to the desired psi and wait? Was what i read about priming sugar not regularly used?
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Old 03-15-2010, 04:43 PM   #6
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Originally Posted by takedown View Post
wildwest-
I was hoping you would chime in on this topic. do you just set to the desired psi and wait? Was what i read about priming sugar not regularly used?
I set it and forget it. I've never personally used priming sugar, but many do. Nothing wrong with it, I personally don't see the point. I can get perfectly carbed beer in the same amount of time or faster, with no additional work, or infection risk.
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Old 03-15-2010, 04:52 PM   #7
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thats what i thought, thanks
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Old 03-15-2010, 05:23 PM   #8
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How about set it to 10-12PSI, let it sit for a week and dont shake it and save sugar for when you bottle.
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Old 03-15-2010, 05:29 PM   #9
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Originally Posted by Pivzavod View Post
How about set it to 10-12PSI, let it sit for a week and dont shake it and save sugar for when you bottle.
I do this but usually dont touch it for about two weeks, and at three weeks its even better.
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Old 03-15-2010, 05:38 PM   #10
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Quote:
Originally Posted by wildwest450 View Post
That's up for debate. I'll give you a wrong way, set it to a ridiculously high psi, roll and shake because your to impatient to wait. Then come on here and ask why your first pour is all foam.
Gee, I must be doing that technique wrong, then, becasue I don't get foam.


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