Keg Conditioning Question - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Keg Conditioning Question

Reply
 
Thread Tools
Old 06-11-2007, 02:14 PM   #1
PitsPale
Recipes 
 
May 2007
Posts: 71


For those of you that "keg condition" (ie, rack to a keg and condition at room temperature before cooling with CO2) do you just purge the headspace and store in a cool dry place or do you actually use priming sugar as in bottling?

If you use priming sugar, I'm assuming you use the same "serving" pressure on the reg? Am I right?

 
Reply With Quote
Old 06-11-2007, 02:43 PM   #2
Jester369
HBT_LIFETIMESUPPORTER.png
 
Jester369's Avatar
Recipes 
 
Jan 2007
Vermont
Posts: 1,829
Liked 218 Times on 142 Posts


If you are force carbing, then yes, just purge the headspace, and put the keg someplace cool - no sugar needed/desired. When it's ready to drink, just drop it in the cooler with the gas set at serving temp and in about a week it's good to go.

If priming naturally, when you get ready to serve it the serving pressure is the same as the force carbed method.
__________________
The 'Original' Keezer!

 
Reply With Quote
Old 06-11-2007, 03:03 PM   #3
jfliv
Recipes 
 
Jun 2007
Posts: 39

Quote:
Originally Posted by Jester369
If priming naturally, when you get ready to serve it the serving pressure is the same as the force carbed method.

wierd there's another thread kinda on the same topic....

I don't think what you've written here is accurate. Unless you have a pressure regulator relief valve on the keg, then the pressure from naturaly conditioning at first will be largley dependent on how much priming sugar you add. The more sugar, the more carbonation.

Once you hook up the CO2 bottle and start dispensing, the pressure will eventually equalize to whatever you set your regulator to.
__________________
Fermenting: Karen's Favorite Ale v 1.1 (scary brew day)
Fermenting: Oatmeal Stout (Beta) sorry for the goofy it versioning
Drinking: NOTHING! UGH!

 
Reply With Quote
Old 06-11-2007, 03:07 PM   #4
nightstrm
Recipes 
 
Jun 2006
Maumee, OH
Posts: 27

If you are going to keg condition, I would hook it up to CO2 after transfer just to ensure the seals on the keg are set and not leaking.

 
Reply With Quote
Old 06-11-2007, 05:49 PM   #5
david_42
 
david_42's Avatar
Recipes 
 
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,597
Liked 155 Times on 145 Posts


Two cases for me:

1. I'm doing a kit that comes with priming sugar. It goes in the keg. Sometimes this is too much, so I always burp a keg before hooking it up.
2. My own recipe. I purge the head space and let it condition.

Both cases, I put a little pressure on to ensure the lid is sealed.
__________________
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

 
Reply With Quote
Old 06-11-2007, 06:43 PM   #6
Chris K
Recipes 
 
Apr 2007
Delco PA
Posts: 41

before transferring to the keg, i usually purge the O2 by putting the gas into the OUT hookup before the transfer for a second or two.

when the beer is transferred to keg, i seal her up, and add 28psi to the keg in order to test for leaks, and get a jump on carbonation.

then i let the keg sit to condition at room temp for a week, or two, or three....

after my desired conditioning period, i then put in kegerator and serve cold at 8 to 10 psi.

this works for me, but ymmv.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Question about keg conditioning bgough Bottling/Kegging 7 02-18-2011 03:55 AM
Conditioning question.. zanemoseley Bottling/Kegging 3 02-25-2009 01:12 AM
another conditioning question vleri General Beer Discussion 3 12-03-2008 07:12 PM
keg conditioning question cushdan Bottling/Kegging 2 11-16-2008 07:50 PM
Keg conditioning question... Plan9 Bottling/Kegging 10 04-02-2008 10:00 PM


Forum Jump