brand new to kegging - fast question

[RDoughty]

So when a recipe calls for a bit of additional DME to be added immediately prior to bottling (to carbonate) - do I skip this if I am going to keg? My first kegging brew is a Belgian Strong Dark that calls for 30+ days of aging after secondary - my plan is just to rack it into a keg and let it sit for 3-4 weeks prior to carbonating and refrigerating it... Does that sound like a good plan?

 

[chessking]

Good plan. Skip the priming phase.

 

[BadNewsBrewery]

Yes and no... I don't do any priming sugar, I force-carbonate using the pressure of the CO2 tank to pressurize the keg. The higher-than-atmospheric pressure of CO2 in the keg 'forces' some of the CO2 to be absorbed by the beer, which in turn carbonates it. You _CAN_ still carb the 'traditional' way in a keg by adding the priming sugar to the keg and letting the residual yeast do its thing, but you will have the gamble of how-much-is-enough, and you'll end up with more sediment as the yeast multiply and floculate.

So, simple answer - skip the sugar / DME.

 

[govner1]

I do keg condition, ie, naturally carb in my kegs. I usually use about .75 oz of priming sugar/malt per gal. I boil in two cups H2O & cool in ice. Ax to the keg, purge w/ CO2, rack my wort to the keg & pressurize w/ CO2 to seal. I leave @ room temp 10-14 days , cold crash & serve.


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