A friend just gave me all his kegging equipment so I'm getting ready to make the switch. But I don't understand some of the fundamentals....specifically carbonation. With bottling, I add corn sugar immediately prior and all of the carbonation takes place in the bottle over subsequent weeks. Why doesn't it work this way with kegging?
The book I read recommended adding corn sugar to the fermenter, then moving the fermenter into a fridge for a few weeks of conditioning. Then transfer the beer to keg and pump in CO2 until it's properly carbonated. What's different about kegs to require all this?
The book I read recommended adding corn sugar to the fermenter, then moving the fermenter into a fridge for a few weeks of conditioning. Then transfer the beer to keg and pump in CO2 until it's properly carbonated. What's different about kegs to require all this?