A friend told me he was instructed by our LHBS guy to put priming sugar in the keg to carbonate. Is that a normal practice? I thought that sounded odd but I haven't started kegging yet. What do you think?
That's interesting. I can't wait to be able to keg. Bottling is a pain. I just kinda figure there wasn't really any point to putting priming sugar in the keg since you have the CO2. What are the benefits? Any differences in the flavor, mouthfeel, head retention?
What are the benefits?
Active yeast do some pretty cool stuff. They take up oxygen, metabolize acetaldehyde into ethanol, and absorb diacetyl (in addition to farting CO2 and making your beer fizzy).
As of this post, there are THREE, count them three ACTIVE posts in this subforum alone asking this same question. Makes my left nut ache.
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