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Old 09-19-2012, 01:25 AM   #1
Sep 2012
Arvada, CO
Posts: 51

After a few years on not home brewing, I am beginning making my own beer again. Previously, I used to bottle my beers - mainly stout.

My wife has given me permission to buy a kegging system as it'll be easier than bottling and save on the glassware.

As I am originally from the UK, I do not want my beer ice-cold. For me, a best bitter or scottish style ale tastes great at the temp of my basement (55-60F). So, I plan on storing my legged beer in my basement. So, a couple of questions:

1. If I want to force Carbonate, do I need to chill the kegs as part of the carbonation process?

2. Presumably, if I use corn syrup to do a natural carbonation, this would be done at room temp?

3. Ball-lock or Pin-lock, does it really matter?

4. 5lb CO2 tank or 10lb CO2 tank?

Other comments would be helpful.


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Old 09-19-2012, 01:48 AM   #2
garbageman's Avatar
Jan 2011
Lexington, SC
Posts: 148
Liked 8 Times on 8 Posts

1. Nope. Carb rates differ slightly with temp,but your fine.
2. Yes. And a keg won't blow up if ou use too much sugar.
3. I prefer ball lock. Cheaper too.
4. 10# and get two. One as a spare/backup.

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Old 09-19-2012, 02:49 AM   #3
Mar 2009
Menomonie, WI
Posts: 476
Liked 4 Times on 4 Posts

The keg will perform similar to bottling. Add the same amount of priming sugar to your keg as you would to your bottling bucket. I was a little nervous and went easy on the sugar, but then I had to add CO2 pressure to get it up to my taste. You don't have to keep them cold either, you just need a higher pressure.
I bought pin lock kegs. I'm not sure where the previous poster bought his kegs, but the pin locks were cheaper than ball locks. $10 cheaper in fact. I have no regrets and you would be fine with either. You might as well get a large tank. The larger the tank the cheaper the fill and CO2 will never go bad.

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Old 09-19-2012, 05:27 PM   #4
Aug 2012
Pleasanton, California
Posts: 151
Liked 13 Times on 12 Posts

Do NOT add the same amount of priming sugar as you would when bottling. There's a big difference in the amount of head space and you can very easily end up with an overcarbed or a sickly sweet beer that way. The general rule of thumb is to use approximately 1/2 as much priming sugar. You might even think about less if you're looking for a really authentic interpretation of low carb UK styles.

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Old 09-19-2012, 06:25 PM   #5
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,599
Liked 158 Times on 148 Posts

Since 1-3 are answered, I'll throw in my thoughts on 4. I had two #5 tanks. When I moved, the new supplier charges $2 (that's TWO bucks) more for a #10 swap, compared to a #5. Tank upgrades were only around $20, so after the second refill, I'm ahead.
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!"

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Old 11-22-2012, 04:37 AM   #6
Sep 2012
Arvada, CO
Posts: 51

Thanks for the replies.

I finally got my two keg set-up from AIH and am currently preparing a 5 gallon batch of Scottish Ale.

When I keg it, I'll ensure that I use 1/2 of the priming sugar (maybe less).


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