Cask Conditioning in Corny Ends up Too Sugary?

[cliffhodges]

I'm a relatively new brewer, so please feel free to slap me a around a bit. But I've just had my 2nd attempt at cask conditioning not go well (I beleive I'm using that term correctly - cask conditioning is getting natural carbonation as opposed to forced, correct?)

I've used recipes that have always worked well in bottles, and after secondary fermentation, they still taste/measure the same as they have in the past. But instead of bottling, I've put them in the new corny keg I have and used approoximately half the amount of bottling sugar that the recipe calls for to prime the beer in the keg.

What is working: carbonation is produced! I've got a good seal on the corny and it holds pressure, and 1-2 weeks later the beer is nicely carbonated.

What is not working: it tastes (and measure on with a hydrometer) as though the bottling sugar isn't getting converted. The beer is sooooo sweet. And the yeast doesn't seem to be acting on it anymore.

What do I do? Add more yeast? And in the future? Use less bottling sugar to prime? Help!

 

[JasonToews]

give the keg a blast of c02 to make sure all the air is out there. Then use 3/4 cup of corn sugar (4 oz by weight), in 2 cups of water and add to keg. Keep at room temperature for 2 weeks. As for "cask conditioning" i think you mean "keg priming".

 

[Cruzn4aBrewzn]

If you want a true cask or real ale lower carb style I find that 1/4-1/2 cup of regular sugar works great. When carbing in bulk you need way less sugar than bottle conditioning.

 

[nickmv]

If you want a true cask or real ale lower carb style I find that 1/4-1/2 cup of regular sugar works great. When carbing in bulk you need way less sugar than bottle conditioning.

Yep, the 3/4 cup rule for bottling should NEVER apply to kegging. You use more like 1/2 cup.

 

[moviebrain]

Yep, the 3/4 cup rule for bottling should NEVER apply to kegging. You use more like 1/2 cup.

Seconded.

 

[cliffhodges]

Thanks guys! Good to know for future. Any recommendations on current kegs full of super sweet beer? Thx!

 

[Cruzn4aBrewzn]

Thanks guys! Good to know for future. Any recommendations on current kegs full of super sweet beer? Thx!

Maby mess with adding bourbon or something in small test quantities..?

 

[moviebrain]

Let it warm up, let just a little CO2 off by way of the pressure release valve, shake it really good to re-suspend the yeast, and let it sit a week or two at room temp. There should be enough yeast still in suspension (assuming you didn't sterile filter) to take your beer down a point or two, which is all you would have added with your 4-5 oz. priming sugar.

Otherwise repitch a little yeast, but you'd be better off making a starter and pitching a small amount of active yeast since it already has alcohol.

Honestly though, warm it up and let it sit a little longer, it shouldn't have very many points above FG with a little priming sugar that whatever's left in suspension can't take care of it.

When in doubt, RDWAHAHB.

 

[cliffhodges]

Cool! Many thanks!!

 

[silvery37]

The keg isnt in being kept cool is it?