Kegging an Imperial Pale Ale

[hopspop1176]

Getting ready to transfer from my secondary into my Corny. (second batch kegged). First batch primed with 2.5 oz. priming sugar,pressurized to 12psi CO2,and let sit for a week at 40deg.F.,dispensed at 10 psi. Ended up a little foamy,but nice head. I would like a little more carbonation. My question is am I doing this right or should tweak the process?

 

[m1k3]

I was just reading some threads on this because I (like a lot of people) just force carbonate and don't prime kegs with sugar. But I am interested on how to best cellar kegs waiting their turn.

Other people do obviously prime and let the beer condition while waiting for space in the fridge/keezer.

40F seems a bit cold for an ale yeast to condition the beer. (Some people say 4-5oz of priming sugar for 5 gallons at 65-70F, just like bottle conditioning in a big bottle)

If you are going to chill to 40F, I'd skip the sugar and just force carb. I get good head without priming with sugar. There are a lot of other factors to good head formation line length, line diameter, dispensing pressure.... not to mention recipe and brewing process.

 

[hopspop1176]

Thanks. Chilled the keg down to 40F overnight,came home work this am. and pressurized to 11psi. I'll shake the keg a couple times a day and try some in 2 to 3 days.