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Old 06-27-2012, 10:56 PM   #1
twilbrew247
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I'm about to rack my first batch. Everything that I have read tells me I should prime the batch when kegging but with less priming sugar than if bottling. But my friend says I don't need to prime since I'm going to have gas hooked up to it. Any suggestions?



 
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Old 06-27-2012, 11:01 PM   #2
BryceL
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You do not need to prime it if you have it hooked up to your CO2 (force carbed). There is another method where you can prime it with sugar, basically using your keg as a giant bottle, but you do not need to do that if you will be using CO2.



 
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Old 06-27-2012, 11:06 PM   #3
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If you prime with sugar you'll have to leave it at room temp to carbonate. That means another ~3 weeks before you can pour. Plus you'll have to deal with the sediment in the bottom of the keg (comes up in at least the first pint). Neither issues happen when you force carbknate. I would just make damned sure the brew is otherwise ready to go to glass before moving it to keg. Then just set it at serving temperature, and pressure, for two weeks before you pull a pint.
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Old 06-27-2012, 11:13 PM   #4
twilbrew247
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Thanks for the comments. I'm planning on cold crashing it tomorrow so seems it wouldn't be a good idea (or even necessary) to prime.

Thanks.

 
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Old 06-27-2012, 11:23 PM   #5
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Quote:
Originally Posted by twilbrew247 View Post
Thanks for the comments. I'm planning on cold crashing it tomorrow so seems it wouldn't be a good idea (or even necessary) to prime.

Thanks.
I've yet to cold crash any beer I've made. I simply give it enough time for the yeast to flocculate out and then transfer to keg. Of course, since I'm transferring with a CO2 push, I don't need to move the primary to do that. If your brew is clear (I'd leave it in primary until it has cleared) then you just need to rack to keg and put it into the fridge/keezer/etc. Let it rest there for about 24 hours, then connect it up to the CO2 feed.
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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
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K1:
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Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 06-27-2012, 11:36 PM   #6
twilbrew247
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What's the best way to rack to a keg? Should I just purge the keg with beergas first then just siphon?

 
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Old 06-27-2012, 11:41 PM   #7
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Quote:
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What's the best way to rack to a keg? Should I just purge the keg with beergas first then just siphon?
That's what I do.
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Old 06-27-2012, 11:44 PM   #8
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Once the keg is clean, and sanitized, fill it with CO2 (you only need 5psi for this case) then pull the relief valve in the lid to remove the pressure. You'll still have CO2 in the lower part of the keg. Fill from the bottom (obviously) and the CO2 will blanket the brew as you fill.

BTW, 'beergas' is a mix of CO2 and nitrogen (typically 75% nitrogen, 25% CO2, but can be 80/20 too) and not something you would carbonate with. You carbonate, typically, with CO2. IF you want to use a stout tap and get the typical Guinness style pour, you would set the keg on beergas once it's fully carbonated. You'll also need to have the beergas at a higher PSI than CO2 in order to maintain the carbonation level. I've not done this (yet) since I really don't have the space for it. It is something I plan on doing this fall/winter though.

Something to keep in mind, depending on what you ferment in, you could transfer with a CO2 push too. Carboys can be fitted with the caps that allow you to put the racking cane (in the middle) and a hose to the CO2 regulator on the other nipple. You only use a couple of PSI to get the beer to flow. It does make it easier, IMO/IME this way. I also use the liquid post on the keg to fill it. So, I don't put anything into my sanitized keg other than beer, when filling it. Since I fill two 3 gallon kegs with every batch, I do watch as it fills (covering the opening with a clean, sanitized, towel).
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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

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Old 06-27-2012, 11:55 PM   #9
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Awesome...you answered a couple more of my questions too.

 
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Old 06-28-2012, 12:30 AM   #10
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If you force carve you will get 5-6 legs per 5lb tank of CO2. If you prime with sugar you will get closer to 15 tanks a bottle. You also give the beer a few more weeks to age which never hurts. Just a few ++ for priming



 
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