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Old 02-29-2012, 01:28 AM   #11
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Wait wait, I am not supposed to put sugar in the keg to get the natural carbonation like a bottle? I have not heard of this. I have heard of the set and forget method of "force carbing", but I thought you could carb with sugar.
You can naturally carb in a keg the same way you would as a bottle. The rule of thumb is to use half of the amount of sugar for the same volume of beer if naturally carbing in the keg. Personally, I use whatever the carb calculator tells me in Beersmith, but I'm sure you could find something similar online for free. Let the keg sit at room temp for at least three weeks, then chill and hook up the gas as you normally would. You will have quite a bit of sediment on the first couple pulls, after that, you're good to go.


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Old 02-29-2012, 01:33 AM   #12
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You can naturally carb in a keg the same way you would as a bottle. The rule of thumb is to use half of the amount of sugar for the same volume of beer if naturally carbing in the keg. Personally, I use whatever the carb calculator tells me in Beersmith, but I'm sure you could find something similar online for free. Let the keg sit at room temp for at least three weeks, then chill and hook up the gas as you normally would. You will have quite a bit of sediment on the first couple pulls, after that, you're good to go.
Do I still need to put gas in the top of the keg or just let it do its thing like a bottle?


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Old 02-29-2012, 01:35 AM   #13
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Let it do its thing for at least 3 weeks. Chill it... then put the gas on it.

I usually do this method when the keezer is full. I fill the corny and let it wait in line until there is an opening. When there is, it goes in and is ready to join the party.
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Old 02-29-2012, 01:36 AM   #14
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Do I still need to put gas in the top of the keg or just let it do its thing like a bottle?
Yeah, you need to pressurize the keg after adding the sugar and beer, in order to get the keg to seal completely. If the keg isn't sealed, the CO2 produced from fermenting the sugar/DME will just leak out instead of carbonating the beer.
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Old 02-29-2012, 01:40 AM   #15
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Sorry I just got what you were asking, yes, hit it with the gas prior to letting it sit and do its thing. You will want to purge it a couple times to get the oxygen out, then fill it with the gas for a few seconds until you don't here anymore bleeding in. Then take the gas off, set it aside, and leave it alone.
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Old 02-29-2012, 01:46 AM   #16
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IS IT JUST ME....OR WTF???

Sorry.

6 gallons???

IDEAL.
Fill the keg and prime for 5 gallons.

Bottle 1 gallon, *or however much you want* and syphon the other gallon.

Let it sit warm, for 3 weeks.

Pressurize to 15 PI. check after a week.
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Old 02-29-2012, 05:24 AM   #17
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So I am going to be priming my first keg soon and had a few questions. I know when I fill a bottle, I leave some head space for the CO2 to build up. When I fill my keg, and put the priming sugar in, how much head space do I need? I have 6 gallons of beer ready to go into a keg, but I only have a 5 gallon corney keg. Trying to figure out what to do with that other gallon.
You can use sugar to prime a keg. I use 1/3 cup boiled in water. It works better than DME. The yeast may be a bit tired and simple sugar will be easier for the tired yeast to digest.

The exception is Krausening: http://www.byo.com/stories/technique...ing-techniques
I like to use Krausening to resolve fermentation problems like acetaldehyde or diacetyl. The fresh wort with very active yeast does a great job of cleaning up a "green" beer and accelerates the maturation process of lagering.

I use both techniques all the time. There is some benefits to using natural carbonation. I Like to add to the keg to handle any oxygen that is picked up during the racking process. The renewed yeast activity will metabolize the oxygen and prevent oxidation/stale beer.
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Old 02-29-2012, 06:34 AM   #18
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Originally Posted by slackerlack
I see several threads about priming with sugar. Not sure what JayWeezie was talking about. Maybe he can explain further.

http://www.homebrewtalk.com/f35/prim...ar-keg-305496/
My mistake. I guess you can you use it to carbonate. I was thinking the OP was going to use both.
But why use both if you can just use CO2.
Adding the priming sugar will just get you right back to a bottled beer taste. When kegging gives you a cleaner beer. IMO.
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Old 02-29-2012, 09:01 PM   #19
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But why use both if you can just use CO2.
Adding the priming sugar will just get you right back to a bottled beer taste. When kegging gives you a cleaner beer. IMO.
Please explain what is "bottled beer taste"

I don't exactly agree to the premise that artificial carbonation is somehow superior other than it is faster and leaves a little less sediment in the keg.
However, using sugar to carbonate can actually improve the flavor of the beer. The renewed fermentation can and does reduce oxidation, acetaldehyde and diacetyl in the beer leaving a "cleaner" beer as it relates to off-flavors.
If you are concerned about residual yeast in the keg, a simple transfer to a clean keg after natural carbonation can satisfy that need.
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Old 02-29-2012, 11:13 PM   #20
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Given that carbing my first 3 kegs did not use a measurable amount of co2, and the fact that you "re-green" the beer, I never ended up naturally carbing a keg.

If there is no room in the fridge, I open the door, hook the keg up and jump it to 54 PSI.

unhook it, sit it someplace coolish.


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