Getting into Kegging...

[Anthony_Lopez]

I'd really like to get into kegging, however I will have no way to condition in a refridgerator. For those of you that are kegging without a kegarator or fridge, whats your method?

 

[Sager Brewing Co.]

Why do you want to keg if you are not able to refrigerate your kegs? You like to drink them at room temp?

 

[Anthony_Lopez]

Nope... However this weekend at a brewing demo we setup a keg that carb'd at room temp and we served it fine. I never thought I had that as an option...

If I'm going to keg, is a fridge a "MUST" while carbing? It seems the reasonable temp's are between the high 30's to mid 40's for carbing...

 

[heinz57]

Priming sugar. Works exactly the same way as when bottling.

Priming a Keg for carbing

 

[Parva]

All of my beer is kegged, carb'd and stored at room temperature. I run my beer through a flash chiller for the cold beer effect. Regarding room temperature, hit it with 30-40PSI for a few days before dropping to around 10PSI. Works for me.

 

[lapaglia]

If you have cellar temps available for storage couldn't you use a jockey box to serve it cold?

 

[FreakinA]

Ok I understand you the need for 3oz of sugar. I have 2 corny kegs but haven't got the regulator or tanks yet, but dont most people prime their kegs with co2 first? Wont there be o2 in the beer if you just add sugar? Do you add sugar and pull the little release tab every day or so for a week or two?

 

[Bulls Beers]

Ok I understand you the need for 3oz of sugar. I have 2 corny kegs but haven't got the regulator or tanks yet, but dont most people prime their kegs with co2 first? Wont there be o2 in the beer if you just add sugar? Do you add sugar and pull the little release tab every day or so for a week or two?

I never add sugar when kegging my beers. After I rack to a keg, I blast it with Co2 at 30psi for 3 days. Then I adjust it to serving pressure(10psi). Perfect every time...

 

[MoRoToRiUm]

Natural carbonation- Priming sugar, and the keg acts just like it is a big bottle. This is great if you don't have CO2 handy, but is typically harder to get the perfect carbonation (not to mention you're going to need CO2 at some point to get it out of there).

Force carbonation- Pressurizing with CO2 so that the CO2 dissolves into and carbonates the beer. This can be done under warmer temperatures (the 30-40 range isn't that bad). Most people force carb under refrigeration because it aids the CO2 in dissipating into the beer- colder the temperatures, the faster you can carb it.

 

[MoRoToRiUm]

Ok I understand you the need for 3oz of sugar. I have 2 corny kegs but haven't got the regulator or tanks yet, but dont most people prime their kegs with co2 first? Wont there be o2 in the beer if you just add sugar? Do you add sugar and pull the little release tab every day or so for a week or two?

Check out this thread https://www.homebrewtalk.com/f35/best-way-fill-cornelius-keg-86694/.

 

[Anthony_Lopez]

I don't have an issue buying the CO2, kegs, etc. The issue is having a chest freezer to force carb in... Space is becoming an issue right now. It sounds like some of you use your colder basement temperatures without issues...