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Old 01-13-2008, 10:34 PM   #1
ish31169
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Dec 2007
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what would be the proper amount of priming sugar for a 5 gallon batch of chocolate stout and a 5 gallon batch of a super hoppy APA, if i was to prime in my corny keg instead of force carbonating?

 
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Old 01-13-2008, 10:39 PM   #2
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This will help you out.

http://hbd.org/cgi-bin/recipator/rec...rbonation.html
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Old 01-13-2008, 11:18 PM   #3
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We use half the amount that is used for bottling. We use 5 ounces for bottles and 2.5 ounces for kegging. Boiled up in water of course.
BTW, I really don't know why you use half the amount. It said that in the kegging instructions and that's what we've always done.
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Old 01-14-2008, 05:03 PM   #4
Donasay
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+1 on putting about 1/2 of what you would normally put into your bottles, the one additional step I take is to hook the keg up to the co2 system and put 15 psi of pressure in the keg to make sure the keg seals up tight. On a few occasions I have keg carbonated and had problems because the lid didn't seal correctly because there was no pressure to hold it in place.

I think using less sugar anticipates that you put a little CO2 in the keg to get a good seal, and accounts for there being less headspace when compared with bottles. But I am not 100% sure of that.
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