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Old 05-23-2012, 11:41 AM   #1
smalliewader
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Going to keg an 8% Belgian Dubbel for the first time in a few weeks. Normally I use around 2.5 oz of corn sugar or 2 oz table sugar to prime in the keg (5G corny). Belgians should be a bit higher, so I was wondering what you guys that have kegged Belgians before have found to be a good amount of sugar for the higher carbonation level. Not set up to force carb, have to go the old school route. What has worked for you?
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Old 05-23-2012, 03:56 PM   #2
Double_D
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My experience with belgians is they're better out of a bottle.

I can't think of a better way to ask this, if you carb in a corney keg I would guess you have some sort of keg set up to dispense the beer so why can't you force carb? It's off topic but I couldn't figure it out.

 
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Old 05-24-2012, 12:45 PM   #3
smalliewader
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Quote:
Originally Posted by Double_D View Post
My experience with belgians is they're better out of a bottle.

I agree, but see below.

I can't think of a better way to ask this, if you carb in a corney keg I would guess you have some sort of keg set up to dispense the beer so why can't you force carb? It's off topic but I couldn't figure it out.
I pretty much keg once a year, for an annual trip to the beach the keg is easier than transporting a few cases, washing the bottles and hauling them home again. Friends want me to brew a Dubbel this year, so I did. Since I only keg once a year, I use a portable Co2 system (cartridges) for dispensing only, not enough pressure to force carb.

Still looking for what has worked for others....
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Old 05-24-2012, 03:26 PM   #4
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Use a priming calculator like this one:
http://kotmf.com/tools/prime.php

I just use a premeasured (~5oz?) bag of dextrose from homebrew shop kits and make up the difference with bottled CO2 on my Tripel. I serve it around 19psi at 38F, targeting a squidge over 3 volumes.
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