GatorBrew1
Well-Known Member
I just kegged a 5 gallon batch of dark Belgian Ale that had been in the primary since 1-15-12. Original SG 1.104, 1.054 when racked today. I usually force carb my kegs, but thought this time I would naturally carb. I racked it into the corny and added 1/3 cup of boiled cane sugar.
I sealed the lid at 30 psi, purged the o2 then dropped it down to 5 psi and plan on letting it set for (maybe) 4 weeks or longer if needed.
Does this sound right?
Thank you for any advice.
I did use the search function, but sometimes it's still difficult to get a def answer.
I sealed the lid at 30 psi, purged the o2 then dropped it down to 5 psi and plan on letting it set for (maybe) 4 weeks or longer if needed.
Does this sound right?
Thank you for any advice.
I did use the search function, but sometimes it's still difficult to get a def answer.