5L kegs take longer to carb than bottles?

[Priemus]

I read "somewhere" in these forums about people stating that 1 leter bottles were taking a lot longer to carb up than the 500ml ones were.

I started using 5l kegs just recently, first mini batch of Cider went into one 2 weeks ago, long enough (barly) for a bottle to be bubbly and drinkable, but is that long enough for one of these kegs?

Aside from the valid point of a month or 6 being better, how long should I expect a carb to take?

primed with about 25gr suger (5 heaped teaspoons), has been around 18C degrees using Kitzinger Reinhefe champagne yeast.

 

[homebrewer_99]

It only takes 1-2 tablespoons of corn sugar to prime a 5 liter minikeg.

I tried 3 TBS before on a Hefe Weizen and the pressure split the side open.

If the keg has the bottom pull out tap then you can open it to check for carb level...just DO NOT open the top bung. This will allow air to enter the keg.

 

[Priemus]

I dont mean the amount of sugars, I mean time.

I added only 20gr of sugar to prime it, but in a bottle that takes 2-3 weeks, in a 5l mini keg it takes.....how long?

 

[homebrewer_99]

OK, let's take it to the lowest common denominator...I'd have to say it starts the carbonation process as soon as you add more sugar to it and cap it......just screwing with ya...

The correct answer is...(you're not going to like this...)...it depends.

It depends on the quantity (already stated).

It depends on the amount of priming sugar (already stated). Three LEVEL (most measurements are done at "level") teaspoons (tsp) equal 1 tablespoon. Let's say you doubled that...so (assume) 2 tablespoons (TBS).

It depends on the storage temperatures and any change in temperatures.

...and...it depends on how carbonated you want it when you want to start enjoying/sharing it.

IMO, (with 2 TBS os CS and 2 weeks in the keg) I'd say it's ready now.

But...when would you like to serve it? How would you like to serve it? Under- or over-cabonated?

I know we all try to plan as best as possible given all the variables. I will tell you that I have several ciders that I minikegged 3 years ago. Is it still good? Hell, I don't know. I will tell you that once I decide I want to serve it that it will be sampled first. If it's bad it's bad. If it's good it's on the menu.

I know I pulled your chain in the beginning, but I hope you can see that there are many variables to "ready". Is your "ready" the same as my "ready"?
Do you prefer under or over carbonated? Hmmm?

It is because of all these variables that I use the kegs with the built in tap on the bottom and the keyed bung on top. I can test them when I want without introducing air into the keg. If it's ready, it's ready.

 

[Priemus]

Well, I guess that covers my question

I'll crack in in 2 weeks when I know I have a few mates coming round, hopefully its either under or over carbinated, either way, bubbles

 

[homebrewer_99]

Like I said earlier...sample it BEFORE they come over. This way you'll know if it's good and you want to share it.