Keg Conditioning

[HossTheGreat]

I'm trying to start brewing often enough to get a pipline going, so I'm trying to make some tweaks to my kegging/conditioning process. I generally brew only medium gravity beers (in the 4.5%-6% range) and normally I let the beer sit in the primary for 3 weeks, rack to keg, then put it in the keg fridge on gas at serving pressure for a week to carb up. After that week, I'll usually tap it.

I think my beer would certainly benefit from aging 2 or 3 weeks longer at room temp before putting it in the fridge. Having a pipleline will help me out with this conditioning process. But here's where I need some suggestions. Since the beer will be sitting in the keg for 2 to 3 weeks at room temp, wouldn't it make sense to go ahead and naturally prime the keg so while it's conditioning it will also be carbing up? This way, once I'm ready to drink it all I have to do is put it in the fridge for a day or so to chill and I'm ready to serve. To me this seems better than putting it on gas and letting it carb up slowly for another week. I know I could force carb quickly by turning up the pressure, rocking the keg, etc. I've done this before, but to me it's just a pain and I'd rather not bother with it.

So, I'd be interested in some feedback. For those of you who keg, what is your conditioning schedule like?

 

[david_42]

Definitely start priming. Not only will your beer be carbonated and ready to chill, but it will have had time to adjust to the change in the pH. Plus, the extra settling time will give you a clearer beer than if you agitated it to force carbonate.

 

[Kayos]

I am personally anti-priming sugar in my keg. A week in the fridge is not enough time to make me want to put sugar in my keg as long as I have other brews to drink. Esp. after I have just waited 1+ months to age it.

3 weeks in the primary it it's under 5% abv, then keg and carb over the next 2 weeks.

Otherwise I send it to the keg for a secondary for another 2-3 weeks, then put it on gas in the fridge, send a cup or two out of the keg right away to get any secondary sediment out and wait 2 weeks to tap.

O....I set and forget, too. Again, a week or two just isn't worth the risk of foaming for me to shake, sugar and shout.

 

[thisjrp4]

I have a two keg kegerator and just got two additional kegs to improve my "pipeline." I only keep my beers in the fermenter for a week or so until they are finished fermenting, then keg with priming sugar and let them sit for 3 - 4 weeks. Its a good way to go.

 

[HossTheGreat]

Thanks for the info guys. I know this is one of those, "ask 100 people get 100 answers" question.