jrgtr42
Well-Known Member
So I've been kegging a little while, and just now getting a tank and gear.
I've been naturally carbing in the keg - boil a bit less sugar than usual for bottling, and priming in the keg.
I haven't had any issues with oxidation yet, so I'm tempted to keep doing it that way.
I'm not set up for no-oxygen transfers, or spunding and so on, so is there any disadvantage to carbing this way, then using the CO2 tank for
serving versus force carbing?
My theory is that, with the small amount of air left in the keg when I finish transferring, any oxy is used by the yeast in carbing the beer. Am I way off base with this?
I've been naturally carbing in the keg - boil a bit less sugar than usual for bottling, and priming in the keg.
I haven't had any issues with oxidation yet, so I'm tempted to keep doing it that way.
I'm not set up for no-oxygen transfers, or spunding and so on, so is there any disadvantage to carbing this way, then using the CO2 tank for
serving versus force carbing?
My theory is that, with the small amount of air left in the keg when I finish transferring, any oxy is used by the yeast in carbing the beer. Am I way off base with this?