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beginner kegging question

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aboule13

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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
 
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 sugar to carb naturally as if the keg was a big bottle. This is not necessary if you carb with co2.

As soon as the beer is ready to keg it can be carbonated. Alternatively you can add just enough pressure to seal and age in the keg.

You can force carb in about 2 days. Put the pressure up to 30 PSI and shake till no more gas goes into the keg. Than chill to serving temp. You may need less co2 for this method depending on the temp of the beer when force carbonated and the desired carb level.
 
Thanks clone.... this is pretty much what I thought, although the more i was reading the more confused I got
 
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