requiem960
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- Aug 23, 2016
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What happens if I don't use enough priming sugar for keg conditioning?
I brewed a grisette that started at 1.037 and finished about 1.009 right under 3.7% abv. I'm looking at the Northern Brewer priming sugar calculator for a saison and it's saying to use just over six ounces of sugar. Generally a saison is around 6-7%. So, I started looking at the Czech Pilsner and lighter beers, all calling for around 4 - 4.75 ounces of sugar vs the saison at over 6 ounces. So, let's say I go to 4.5 ounces and the beer is semi flat with not much head. Will the co2 fix it later? Or, would I ruin a 5 gallon barrel?
I like the idea of keg conditioning this due to Brett being in the yeast.
I brewed a grisette that started at 1.037 and finished about 1.009 right under 3.7% abv. I'm looking at the Northern Brewer priming sugar calculator for a saison and it's saying to use just over six ounces of sugar. Generally a saison is around 6-7%. So, I started looking at the Czech Pilsner and lighter beers, all calling for around 4 - 4.75 ounces of sugar vs the saison at over 6 ounces. So, let's say I go to 4.5 ounces and the beer is semi flat with not much head. Will the co2 fix it later? Or, would I ruin a 5 gallon barrel?
I like the idea of keg conditioning this due to Brett being in the yeast.
