Was searching older threads on this topic and found more questions than answers! Hopefully this also brings clarity to others who may want to start dry hopping in keg.
Priming with sugar so the yeast consume the oxygen from the hops as they go back to work
- I saw others added 1/2 cup to 1/3 cup sugar per 5 gl, what is the best amount to make sure the yeast eats all the O2?
- After adding priming sugar, how much time should it condition in Keg before chilling and carbing, will the yeast consume all the priming sugars in 5 days or maybe less? I plan on cold crashing primary so less yeast will make it to the keg. Does it take as long as bottles (2 weeks) to fully ferment or is it faster in keg?
Priming with sugar so the yeast consume the oxygen from the hops as they go back to work
- I saw others added 1/2 cup to 1/3 cup sugar per 5 gl, what is the best amount to make sure the yeast eats all the O2?
- After adding priming sugar, how much time should it condition in Keg before chilling and carbing, will the yeast consume all the priming sugars in 5 days or maybe less? I plan on cold crashing primary so less yeast will make it to the keg. Does it take as long as bottles (2 weeks) to fully ferment or is it faster in keg?
