jwyz1960
Active Member
An you carbonate in a keg with priming sugars
Carbonating in a keg.
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jaytizzle
Well-Known Member
Yep... from what I've read you only use about half of the normal quantity, though.
It helps to put a little pressure in the keg first. A lot of these kegs leak until they have a little pressure built up so you won't be able to carb with sugar. Hit your keg with 12 psi and you should be fine with the sugar.
jwyz1960
Active Member
Thank you for your help
Slipgate
Well-Known Member
I can't understand why people want to do this. I hate so-called "natural carbing". Everything left to chance. If you have a keg, force carb and don't screw around with "natural" carbing.
Why? It's a no brainer. If you have a special batch that aged forever in the carboy or has high abv, then you could simply add a little yeast to it. Every other batch will work without issue the same as bottle priming. Also, how many infections do you hear about with priming sugars? I do it for one simple reason: It saves a lot of CO2. I not only save money but probably will have half of the trips to the gas shop as a result.
Also If you want a traditional beer, then carbing with wort is the only method.
JuanMoore
Getting the banned back together
What's to hate about natural carbonation, and what exactly do you think is being left to chance? A lot of people who have limited room in their kegerator/keezer prefer to prime the kegs with sugar and naturally carb so that as soon as a keg kicks, there's a carbed and ready to go keg there to take it's place. This way you don't need to wait for the force carbonation to happen.
A lot of people also feel that natural carbonation produces finer bubbles and a better mouthfeel. It is for this reason that several award winning craft breweries carb all of their beers naturally.
I like force carbing, but when I've got a full kegerator and a half dozen more beers ready, it just makes financial sense, buying extra regulators/manifolds and wasting CO2 by carbing at room temps.. when I can add pennies of dextrose and let my yeastie minions do the work themselves?
Wolfhausen83
Active Member
When you do this do you end up with the first few beers full of sediment? I have thought about this for a while, but the bottle sediment is
Wolfhausen83
Active Member
What made me move to keg going in the first place
JuanMoore
Getting the banned back together
The first half pint I pour from any keg is full of sediment, regardless of whether I force carb or naturally carb. After that it pours clear. There's not a noticeably larger amount of sediment when naturally carbonating. The only way to completely avoid the sediment is either racking multiple times after cold crashing, or filtration.
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