UselessBrewing
Well-Known Member
I'm looking at purchasing two 5gal Corney kegs and a 5# bottle (along with other misc items ) from a guy that no longer has an interest in HB. WOOT!
I have read posts that say you put priming sugar in the keg and some that indicate a keg is force carbed without priming sugar.
Questions:
Do "you" put a decreased amount of priming sugar in the keg?
How much priming sugar do you use?
How much yeast settles out after the beer is carbed?
I occurs to me that if you don't use priming sugar then there will be less "trub/sediment" settling out in the keg. So I feel this is the best way to go, if it is in fact a viable alternative to adding priming sugar.
As always your insight and experience is most welcomed!
I have read posts that say you put priming sugar in the keg and some that indicate a keg is force carbed without priming sugar.
Questions:
Do "you" put a decreased amount of priming sugar in the keg?
How much priming sugar do you use?
How much yeast settles out after the beer is carbed?
I occurs to me that if you don't use priming sugar then there will be less "trub/sediment" settling out in the keg. So I feel this is the best way to go, if it is in fact a viable alternative to adding priming sugar.
As always your insight and experience is most welcomed!