keg conditioning and priming sugar

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bike2brew

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I want to add my priming sugar into a mini keg for carbonation. Do I need to dissolve it in water 1st? How much water to the sugar? Or can I just dissolve it into the beer during the transfer from the fermenter? I read somewhere that the amount of sugar used in a keg is substantially less than in bottle conditioning. How much less?

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Erik the Anglophile

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I condition in corny kegs to a rather low amount of carbonation to mimic cask ales, I do the same as when bottling, dissolve sugar in hot water and boil it for a minute or 2 to sterilise the solution, then put it in the keg and rack on to it.
I have never really understood the whole using less sugar thing, when looking at the headspace vs headspace of a filled bottle, I have come to the conclusion that they are pretty much the same, and the kegs are best treated as a big bottle if you carb naturally.
Regarding the amount of sugar, there are calculators for how much to use, it's hard to just say a set amount as there are factors, how much does the keg hold? What temp is the beer at when you keg? What level of carbonation do you desire?

 

McMullan

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A spunding valve, e.g. cheap Blowtie valve, offers more control when conditioning naturally in kegs. No need to worry about second guessing how much less priming sugar to add
 
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