Using Corn Sugar To Carbonate A Keg

[Brutus Brewer]

Is it possible to use corn sugar to carbonate a Corny Keg of beer? Would you use the same amount of corn sugar as you normal or more?

 

[BigKahuna]

Yup, Nope, About 1/3 the normal amount....but why?

Unless you are kegging a beer before you get your gas equipment?

one of the best parts of kegging is the ultra clean beer you can produce.....and being able to save the corn sugar for the Apfelwein.

 

[pjj2ba]

Is it possible to use corn sugar to carbonate a Corny Keg of beer?

This is my standard procedure and I use 1/3 of a cup per 5 gal. Yes I loose maybe a pint of beer initially as it is all full settled yeast, but this way I can have several aging and still be serving several. My goal is to always have 4 beers on tap. When I kick a keg, I simply put a new one in and it is ready to go the next day. I don't have to make any pressure changes to force carb, no waiting a week to carb at normal pressures.

Now, soon hopefully I will be refridgerating my fermentation chiller, and then I might have room to force carb (if I don't keep it full of carboys)

 

[Brutus Brewer]

How long after do you have to wait before tapping the keg?

 

[zoebisch01]

Yeah, I am in pjj's school of thought. It is really nice to just prime the keg and leave it sit. So that way it is ready to go on the gas and not hog up a CO2 line.

 

[pjj2ba]

How long after do you have to wait before tapping the keg?

I've gone as quick as one week, two is better. On the other hand, I've got lagers that have been aging since March waiting for our annual Oktoberfest party. Uually the time is based more on how long I think the beer needs to age, rather than the time it takes to carbonate. You want to keep them at the same temperature (at least close) to what they were fermented at. If it is too cold the yeast may go dormant.

 

[fishnfever]

This is my standard procedure and I use 1/3 of a cup per 5 gal. Yes I loose maybe a pint of beer initially as it is all full settled yeast, but this way I can have several aging and still be serving several. My goal is to always have 4 beers on tap. When I kick a keg, I simply put a new one in and it is ready to go the next day. I don't have to make any pressure changes to force carb, no waiting a week to carb at normal pressures.

Now, soon hopefully I will be refridgerating my fermentation chiller, and then I might have room to force carb (if I don't keep it full of carboys)

This is exactly my thoughts and plans!! What pressure do you initially put in the keg (c02)? Do you release any pressure while you are naturally carbing or do you just forget about it until you need it?

I plan on picking up an extra pick up tube or two and trim off some of the tube to avoid as much sediment as possible. The other kegs I force carb I can reinsert the normal pick-up tube.

 

[pjj2ba]

I typically serve at 12 psi. Sometimes I vent my kegs before hooking them up, sometimes not. I always periodically check to make sure they are carbonating and the keg is not leaking. I've gotten to the point where I can judge fairly well how well a keg is carbonated by the sound from a quick check. If it sound high, then I'll vent that keg before hooking it up.

There is also the set and forget it procedure if you have room. Just hook the beer up at your serving pressure and temp and wait a week.