Kegging Bohemian Pilsner

[centralpabrewer]

It is almost time to bottle my Bohemian Pilsner. It has been lagering at 38F for 45 days. I was thinking about naturally carbing it in the keg. I have a spunding valve and Beersmith says to add almost 2oz of corn sugar to get 2.4 volumes of CO2. Has anyone does this, or would I be better off just force carbing it at 20psi for a few days?

thanks in advance

 

[Yooper]

I normally would just say to add the corn sugar and let it carb naturally.

However, in this case, I'm assuming you have ultra clear beer. By adding priming sugar, you'd have to leave it at room temperature for about three weeks, and then chill and carb. I'm wondering how vital the yeast is that you still have in suspension, and if there is a reason to not force carb.

I think I'd force carb. Even if you're not planning on drinking it for three more weeks, another three weeks at lagering temperatures will only improve the beer.

I don't understand why your two choices are to naturally carb (room temperature for three weeks) or force carbing at 20 psi for "a few days". My answer would be "neither."

 

[centralpabrewer]

What other choices would I have?....I either force carb, or I naturally carb.
I would need to carb at 22PSI to get 2.4volumes at 60F. I would hook up the CO2 and leave it sit for 5-7 days to completely carb.

 

[Yooper]

What other choices would I have?....I either force carb, or I naturally carb.
I would need to carb at 22PSI to get 2.4volumes at 60F. I would hook up the CO2 and leave it sit for 5-7 days to completely carb.

Well, if you don't have a kegerator, you'd have to set it wherever you need to set it to fully carb. It's hard to bottle carbonated beer warm, though. Do you have a beer gun?

 

[centralpabrewer]

Sorry

I meant to say keg my beer, not bottle.