CaptBrew8386
Well-Known Member
I know there are a ton of threads on keg conditioning but I wanted to get specific so here goes...
I work on a ship and leave for a month at a time. I'm about to keg (1st timer here!) a hefeweizen in a couple of days. My plan was to put CO2 to the keg at serving pressure (10-12PSI) and go to work. I wanted to leave the keg at room temperature (60-65F) and let it carb and condition while I'm gone.
This should work, right?
Or should I drop in some priming sugar and let the yeast do the work?
When I get home, I'd like to pop this baby in the kegerator and start drinking.
I work on a ship and leave for a month at a time. I'm about to keg (1st timer here!) a hefeweizen in a couple of days. My plan was to put CO2 to the keg at serving pressure (10-12PSI) and go to work. I wanted to leave the keg at room temperature (60-65F) and let it carb and condition while I'm gone.
This should work, right?
Or should I drop in some priming sugar and let the yeast do the work?
When I get home, I'd like to pop this baby in the kegerator and start drinking.