Just a quick review. I added 12 oz water w/ 4 1/4 oz DME to the 5 gal batch set the co2 @ 30 psi. Purged . Set @ 30 psi again . Now I will leave the keg at room temp for 3 weeks chill for 3 days and then pour. Are my steps correct
Steve
Steve
Natural carbing in keg
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tdbc2011
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I am sure your steps are correct. Here is what I do.
I use about 2.25 oz of corn sugar boiled in 12 oz of water, cool, and add to the wort in the keg. I purge a few times, test the seal, then set the pressure to about 5 lbs. I then check the pressure until it gets to about 20 lbs. Then I know that it (the yeast) is using the sugar to carb. I had a pressure gauge but dropped it. With the gauge I would keep the pressure about 20 psi. This pressure worked best when I cooled and tapped. Now I just wait a couple of weeks and check the co2 production by pressing on the gas pin lock. I don't know if this is the best way, but it works for me.
I use about 2.25 oz of corn sugar boiled in 12 oz of water, cool, and add to the wort in the keg. I purge a few times, test the seal, then set the pressure to about 5 lbs. I then check the pressure until it gets to about 20 lbs. Then I know that it (the yeast) is using the sugar to carb. I had a pressure gauge but dropped it. With the gauge I would keep the pressure about 20 psi. This pressure worked best when I cooled and tapped. Now I just wait a couple of weeks and check the co2 production by pressing on the gas pin lock. I don't know if this is the best way, but it works for me.
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