I have confused myself by reading posts on keg conditioning.
some people use corn sugar and extract, i was of the assumption that none was necessary, right?.. (thats one minor side question)
I have had a pale ale fermenting 2 weeks primary and another 2 weeks in secondary. when i put this in a keg, is it ready to put under pressure because its done fermenting or does it need to sit any longer?
When I DO decide to put it under pressure, do I need to let it sit an extended amount of time? I have read about force carbing, but doing it properly is 5 days and can be done forced in a day or two right??
i tried to avoid anoter post but in reading many more i have confused myself
some people use corn sugar and extract, i was of the assumption that none was necessary, right?.. (thats one minor side question)
I have had a pale ale fermenting 2 weeks primary and another 2 weeks in secondary. when i put this in a keg, is it ready to put under pressure because its done fermenting or does it need to sit any longer?
When I DO decide to put it under pressure, do I need to let it sit an extended amount of time? I have read about force carbing, but doing it properly is 5 days and can be done forced in a day or two right??
i tried to avoid anoter post but in reading many more i have confused myself