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Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Kegging beer question...
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Old 03-06-2007, 06:02 AM   #1
cyclonebrew
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Default Kegging beer question...

When hooking up the CO2 to my keg to carbonate the beer, do I put the keg into the fridge or do I leave out at room temp.? Thanks for your help!


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Old 03-06-2007, 06:42 AM   #2
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The links I have read usually said to carbonate at serving temperature I believe. At least that's what I do, and it carbonates just fine.


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Old 03-06-2007, 07:42 AM   #3
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I've alway been led to believe that more CO2 was absorbed at lower temps, so i always chill my beer first (which also should settle out all the yeasty stuff), and then force carb.....

since I've been doing this, my beers have always been much clearer.

YMMV

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Old 03-06-2007, 04:41 PM   #4
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Carbonate at serving temperature, otherwise the carbonation level will be wrong.
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Old 03-06-2007, 05:34 PM   #5
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I always force carb at serving temp (about 42 degrees in my kegerator), it takes less psi to fully carb a beer at low temp than at higher temps. As long as you have a balanced system, you don't have to worry about the pressures being different.

http://sdcollins.home.mindspring.com...rbonation.html
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Old 03-06-2007, 05:39 PM   #6
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I'd also add that you'd benefit from crashing the temp while still in primary or secondary a day or two prior to racking to the keg. This will help clarify a little bit more. Of course, this is depending on your ability to fit a carboy into your fridge.
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Old 03-06-2007, 05:47 PM   #7
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...or if you still have snow on the ground and a blowing wind...
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Old 03-07-2007, 02:46 AM   #8
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Yet another dumb question. Does anyone also add sugar to the keg and hook-up to CO2? Or is that over kill? SORRY!
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Old 03-07-2007, 02:42 PM   #9
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Quote:
Originally Posted by cyclonebrew
Yet another dumb question. Does anyone also add sugar to the keg and hook-up to CO2? Or is that over kill? SORRY!
You could do both, but don't add sugar and then chill the keg, the yeast won't be active enough to eat the sugar (unless you are doing a lager.)

I think most people do 1 or the other - add corn sugar, let condition at room temp for a couple of weeks, OR, hook up to CO2 to carbonate that way.
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Old 03-07-2007, 03:22 PM   #10
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Quote:
Originally Posted by homebrewer_99
...or if you still have snow on the ground and a blowing wind...
Look out for the carboy thieves! HAHAH!!!


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