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View Poll Results: How do you Carb.
Bottle with sugar 55 52.38%
Bottle with DME 7 6.67%
Keg - Forced 36 34.29%
Keg - Prime DME/Sugar 3 2.86%
Other 4 3.81%
Voters: 105. You may not vote on this poll

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Old 02-06-2007, 06:52 PM   #1
For the love of beer!
Orfy's Avatar
Sep 2005
Cheshire, England
Posts: 11,732
Liked 94 Times on 62 Posts

How do you do it in the main?

I have kegs and CO2 but I can't see a reason not to prime.
If I had a party coming up and needed beer for a short deadline then I'd force carb.
Have a beer on me.

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Old 02-06-2007, 06:54 PM   #2
Dirty blonde
DesertBrew's Avatar
Jan 2005
Twin Cities, MN
Posts: 5,767
Liked 115 Times on 101 Posts

Force CO2 for my keggers, corn sugar for my bottles. I am so not Reinsghbot (or whatever the heck the spelling is).

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Old 02-06-2007, 06:59 PM   #3
Dirty blonde
DesertBrew's Avatar
Jan 2005
Twin Cities, MN
Posts: 5,767
Liked 115 Times on 101 Posts

<insert lightbulb over head>

Why don't I naturally carbonate my kegs in queue? They sit there pressurized but flat, waiting to be tossed in the kegger and then I wait 5+ days for them to carb up before I can have a pull! (yes, I'm talking to myself again Orfy).

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Old 02-06-2007, 07:03 PM   #4
Evan!'s Avatar
Aug 2006
Charlottesville, VA
Posts: 11,863
Liked 87 Times on 72 Posts

With all the beer that I brew, I don't have room to keg. Bottles it is. And I carb with corn sugar mostly, just because it's much cheaper than DME.
Aristocratic Ales, Lascivious Lagers

•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

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Old 02-06-2007, 07:06 PM   #5
rdwj's Avatar
Jun 2006
Plainfield, IL
Posts: 4,577
Liked 35 Times on 25 Posts

I go C02 all the time. I almost never bottle, but when I do, it's with a beer gun
On Tap: Whatever I just brewed (got sick of updating it)

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Old 02-06-2007, 07:22 PM   #6
Kaiser's Avatar
Nov 2005
Pepperell, MA
Posts: 3,895
Liked 129 Times on 75 Posts

when I bottle I like to use Kraeusen. Though it is a motre complicated process I like the consistent results that I get from it. The bottles are usually fully carbonated after 1 week and I can easily change the yeast if I want to. The latter seems to make a difference for wheats.

I once made an experinemt where I compared different priming agents (table sugar, corn sugar, DME, gyle and kraeusen) and couldn't really find a difference in taste.

Due to a limited number of kegs I only use the kegs for my lagers. I transfer from the primary to the secondary/lagering keg when about 2*P fermentable sugars are left and/or add Kraeusen. I then let the fermentation carbonate the beer and vent excessive pressure. I like this method as it gets me the yeast necessary for lagering and once lagering is over the beer is transfered to a serving keg and ready to go.

I'm not sure if the more complicated process makes a difference in the final taste, but at least it works well for me from a technological point of view.


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Old 02-07-2007, 03:10 AM   #7
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,595
Liked 153 Times on 144 Posts

Kegs: Forced, primed and REAL. [which is to say leaky keg]
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

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Old 02-07-2007, 03:34 AM   #8
redpale's Avatar
Jan 2007
CT coastline
Posts: 85

carb drops because they're easy - I can bottle straight from secondary.
Sometimes fate smiles on even our most feeble efforts.

MISS WELL Blonde Ale
NO MARKS Scottish Wee Heavy
BETTER THAN Raspberry Wheat
TRIPEL 20 Belgian Tripel
Next: ?

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Old 02-07-2007, 11:10 AM   #9
Jun 2005
Surprise, AZ.
Posts: 1,488
Liked 5 Times on 4 Posts

I bottle my big beers and keg the rest except for an occasional real ale. If I'm not in a hurry for a keg, I'll condition otherwise I force carb. I rarely use corn sugar, mostly DME, honey, or BCS.

On Tap -
  1. 3 year old Oak Aged Bourbon Porter
  2. Irish Red Rye
  3. Robust Porter
  4. Russian Imperial Stout
  5. Mirror Pond Clone dry hopped with Citra
  6. Mirror Pond Clone dry hopped with Centennial
Primary - Nada
Secondary -
From man's sweat and God's love, beer came into the world. -- Saint Arnoldus

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Old 02-07-2007, 11:24 AM   #10
Feb 2006
San Antonio, Texas
Posts: 823
Liked 5 Times on 5 Posts

I bottle with sugar for now, but once I pickup my CO2 bottle (getting filled) I'll be force carb'ing.
Töpperwein Brewery

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