Basic question that I can't seem to find an answer too.

[BogusOwnz]

I just started kegging and have only kegged one beer so far. I went with the natural carbing method because I didn't have a fridge yet and wanted to have it carbed by the time I bought a fridge. Now that I have a fridge I'm going to start force carbing but I have a quesiton about conditioning. I'm used to the 1 week primary, 2 weeks secondary and 3 weeks in bottles. How does this translate to force carbing? Do I just leave the beer in secondary for a month or so?

 

[Memorex88]

If you read around, lots of folks will leave the beer in the primary (like I do) for 3 weeks and then straight to the keg. Unless you dryhop, then between 1 and 2 weeks (max) in the secondary, then keg it.

I don't force carb (shake the keg at 30 PSI) I just put it at serving pressure (in my case 9 PSI, could be different with your system) and in 2 weeks, good CLEAN carbed beer flows from the tap.

 

[944play]

I don't force carb (shake the keg at 30 PSI) I just put it at serving pressure (in my case 9 PSI, could be different with your system) and in 2 weeks, good CLEAN carbed beer flows from the tap.

Good advice, but any time you carbonate from bottled CO2 it's force carbing.

Also, I like to dry-hop in the primary UNLESS I want to harvest the yeast.

 

[bdupree]

When i force carb, i usually wait 2 weeks in the primary, then a week in the secondary sitting in the fridge ( i would wait longer to clear the beer but I don't have the patience)- add gelatin, then keg crystal clear beer. This all depends on the type of beer though. Stouts, wheat beers all usually go straight to the bottle after 2 weeks in the primary.