Priming sugar in keg

[jvincent825]

I have a keezer I built with 5 taps and a single regulator running to manifold. If I want to serve say a Tripel and Mild with huge differences in CO2 levels, can I carbonate with corn sugar in the keg, flush with CO2, and let it carbonate at room temp as if it were one big bottle? Then when I want to serve it only turn on the CO2 from the tank to push the beer through the tap? Will the keg hold it's intended carbonation level in this manner?

 

[Rockn_M]

Like you said, it's one big bottle. I've done this a few times and works out great. My process is I will make a priming sugar solution just as you would if you were bottling. Add it to the keg then add your beer. Finally purge any O2 out of the head space. Then all you have to do is wait, which is the hardest thing.

 

[jvincent825]

Sweet, thanks!

 

[JuanMoore]

Most people find that because of the difference in headspace they need to use less priming sugar when priming in the keg as opposed to priming in bottles to get the same carbonation level. How much less depend on how full you're filling your kegs. I've seen people suggest as little as half the amount for those who fill the kegs nearly to the bottom of the gas diptube.

 

[jvincent825]

Yeah, I use beer smith and noticed that recommendations for sugar in the keg are significantly lower that bottles. Good looking out!

 

[Yooper]

I have a keezer I built with 5 taps and a single regulator running to manifold. If I want to serve say a Tripel and Mild with huge differences in CO2 levels, can I carbonate with corn sugar in the keg, flush with CO2, and let it carbonate at room temp as if it were one big bottle? Then when I want to serve it only turn on the CO2 from the tank to push the beer through the tap? Will the keg hold it's intended carbonation level in this manner?

It can carbonate at room temperature, no problem. But once you start serving, you need to have the correct psi on the co2 to maintain carbonation. You still need a regulator to do this.

 

[tdbc2011]

I have a five tap keezer with one tap being on nitrogen. I bought an extra regulator with barb and two double manifolds. This has worked great because I can put two kegs on a high and two kegs on a low pressure. Each manifold has cut-off valves that should not allow back flow pressure, but I believe that over time the keg pressure finds its way back to the regulator (IMO).
I use corn sugar to carb the kegs (65 grams....I believe 128 is in AHS kits),
I believe that if you have one keg at 10 psi and one at 7 psi and a regulator at 7 psi that both kegs would eventually get to 7 psi.
Good luck!

 

[jvincent825]

Well, i put a keg of brown ale and ESB in the keggerator today after doing corn sugar in the keg, 1.8 vols CO2 for the brown and 2.2 vols CO2 for the ESB. They both poured beautifully, with awesome head retention and exactly the intended effect. So nice to hook a keg up and have it ready to go!!

I'm going to try only turning on the CO2 to those kegs to pour and see how well they continue to maintain their intended CO2 levels.

 

[Yooper]

I'm going to try only turning on the CO2 to those kegs to pour and see how well they continue to maintain their intended CO2 levels.

They won't. Once you start pouring, you need to replace the amount of c02 to maintain the c02 level.

If, say, you have 2.0 volumes of c02 and your beer is at 50 degrees, that requires 11 psi constantly.

See chart here: http://www.kegerators.com/carbonation-table.php

 

[JuanMoore]

They won't. Once you start pouring, you need to replace the amount of c02 to maintain the c02 level.

If, say, you have 2.0 volumes of c02 and your beer is at 50 degrees, that requires 11 psi constantly.

See chart here: http://www.kegerators.com/carbonation-table.php

As long as they remember to turn the gas on before every pour, the carbonation shouldn't change (assuming the serving pressure matches carbonation). That said, I don't see any purpose in doing so. Just makes for a lot of unnecessary work. I'd just leave the gas on.