I have a spiced Winter Ale that's been in the secondary for 5 weeks. I picked up a second keg last week and want to move the ale into the keg for conditioning. Do I simply add the sugar to the keg, then rack the beer in and close the keg? Any need to "seal" the lid at this point with co2? I'm thinking it's not necessary.
Kegging and storing
- Thread starter jrc64
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If you are adding priming sugar at this point you want to seal the keg so that the CO2 created in retained in the keg and gives your beer carbonation. This way when you hook it to your tap/CO2, and get it chilled it is ready to go.
Some kegs won't seal properly without a few psi behind them (like around 5ish). Pump a little co2 in and soap the gaskets to be sure you're not letting anything in/out. Removing variables like that help me sleep at night
here is what I have done and it worked for me.. add your priming sugar..rack the beer on top.. put the lid on and hit it with a quick burst at about 25-30 psi.. check for leaks.. bleed off a little co2 and set in the ferment room.
