ESPY
Well-Known Member
I'm considering using sugar/DME to prime in the corny keg on a batch of brown ale that's close to being ready. I've never done this before - I've always just carbed the keg with CO2. I know that the general rule is to use less priming sugar in a keg than you would for bottling (despite some posts I've seen suggesting low carb levels result from this). But I also like to bottle a dozen or so 12-oz bottles and I don't have a counter-pressure filler.
So what I'm considering is priming both the keg and the bottling bucket with the appropriate amounts of sugar and then racking into both.
But I will abviously end up with a little less that 4 gal in the keg. I know that I'll need to purge the air, but I'm more concerned about the amount of headspace I'll have in the keg and what effect this will have on my carbonation. Anybody know?
So what I'm considering is priming both the keg and the bottling bucket with the appropriate amounts of sugar and then racking into both.
But I will abviously end up with a little less that 4 gal in the keg. I know that I'll need to purge the air, but I'm more concerned about the amount of headspace I'll have in the keg and what effect this will have on my carbonation. Anybody know?