Priming sugar in keg

Kjm06 · Mar 30, 2012

Im new to kegging and was just wondering if theres any disadvantage in using priming sugar instead of co2 to carb? And would it be better to carb this way in room temp or fridge temp?

MaddBaggins · Mar 30, 2012

I tried malt (as priming sugar) in kegs at room temp, no pressure, years ago. It never really worked. The kegs always leaked down. Now I just keg and put on pressure with Co2 for a couple weeks before I drink. Works great.

Thats my experience.

I think that if you use priming sugar and pressurize the keg, it would work fine. I never tried it though.

Eternalodyssey · Mar 31, 2012

I do this quite often. This is for a 5 Gallon Corny. 1/3 cup table sugar for Stouts/Ales & 1/2 cup table sugar for Ciders, Pilsners, (lighter beers) etc. Boil the "priming sugar" in 1 cup water for approximately 10 minutes to kill any nasties. Kill the heat and gently pour it down the inside of your corny. Siphon your finished beer into the corny on top of the priming solution. Now, just hook your gas line in and apply at least 15 PSI of pressure to "seal it off." I STRONGLY suggest using some Keg Lube to aid in sealing off the keg. In my experience, give the keg about 2 weeks time to prime (give or take). This will of course give your beer some time to age and become even more amazing. I have also come to the opinion that the bubbles that have come about through natural carbonation (sugar priming) feel more "smooth" then they do with force-carbonation. I am not a scientist and I have no factual data to back this up, just personal observation and feedback. I hope this helps at least some.

JuanMoore · Mar 31, 2012

Kjm06 said:
And would it be better to carb this way in room temp or fridge temp?

Room temp just like priming in bottles. Fridge temp will put the yeast to sleep and you won't get any carbonation.

You need to either have kegs in great condition with properly lubed lid o-rings, or seat the lids with pressure. Otherwise there's a good chance you'll end up losing the carbonation like MaddBaggins experienced. If you don't seat the lids with pressure, you can check to make sure they're holding after about 12 hrs by quickly pulling the pressure relief valve.

Eternalodyssey said:
I have also come to the opinion that the bubbles that have come about through natural carbonation (sugar priming) feel more "smooth" then they do with force-carbonation.

It's not just you. There are some award winning microbreweries who go to great lengths to carb all of their beer naturally because they share your opinion about the mouthfeel.

MaddBaggins · Mar 31, 2012

JuanMoore said:
Room temp just like priming in bottles. Fridge temp will put the yeast to sleep and you won't get any carbonation.

You need to either have kegs in great condition with properly lubed lid o-rings, or seat the lids with pressure. Otherwise there's a good chance you'll end up losing the carbonation like MaddBaggins experienced. If you don't seat the lids with pressure, you can check to make sure they're holding after about 12 hrs by quickly pulling the pressure relief valve.

It's not just you. There are some award winning microbreweries who go to great lengths to carb all of their beer naturally because they share your opinion about the mouthfeel.

I need to keg one tomorrow. Maybe I'll try malt and pressurizing it then leave it for a couple weeks. It's my usual Pale Ale. Would be a good test to see how it changes flavor/mouthfeel.