Using Priming sugar when kegging

[dae06]

I've read some threads where people use priming sugar to carb when using a keg. For some reason I was under the impression that you only used CO2 for carbing the keg, which also pushes the beer out.

If priming sugar can be and is used, what are the pros and cons of doing this?

I'm sure one con is that I would have to wait 2-3 weeks, but it's pretty much the same for slow carbing with CO2, correct.

Force carbing would be a pro for using CO2 since you are able to drink it in a couple of days.

I was unaware that you could use priming sugars in a keg. Are there any instructions on how much sugar to use and how to do it? Or is CO2 the way to go?

 

[BSBrewer]

interested in hearing about this too...subscribe

 

[Yooper]

Really, a keg is just a big bottle when you think about it. So, sure, you can prime it like a bottle and let it sit at room temperature a couple of weeks and have carbed (and conditioned) beer. A couple of minor details, though- you can use 1/2 the amount of priming sugar in the keg than you would in the bottles. The headspace is less per volume than in a 12 ounce bottle, so you need less priming sugar. Also, I like to give the keg a little blast of co2 when kegging, to make sure the lid seats well and doesn't leak and let out all of the co2 as it carbonates.

You can force carb a bit faster, but if the beer is still green, you can't hurry conditioning.

I have done it both ways, force carbing and priming. Both work well, and I haven't noticed any difference in the quality of carbonation.

 

[Yuri_Rage]

Mostly, what Yooper said.

I've used both methods, and I prefer force carbonation for two reasons:

If I'm careful and attentive, I can increase the pressure (20-30 psi) and decrease the time to carbonate. Checking early and often for proper carbonation level is key to preventing over-carbonation.

There's no additional sediment. I don't like the little yeast cake formed by active yeast in my kegs. I prefer to keg clear beer and keep it that way.

 

[Shooter]

I prime each keg with 1/2 the amount of corn sugar I would use for bottles and let it carb over a 3-4 week period. The first pint usually is a bit cloudy from yeast on the bottom of the keg, but they pour nice and clear after that. Be sure to seat the lid as Yooper suggests. I usually purge with CO2 a few times and then top off the headspace with gas and let it sit.

 

[BSBrewer]

so just like you bottle condition after priming you would let it sit for 2-4 weeks without being constantly under CO2 pressure? So if I dont want to run the CO2 constantly to carb just prime as if I was bottling (1/2 amount of sugar) - purge to ensure O2 is out and then leave it in the corner of the basement for a month?

 

[mattd2]

Also, I like to give the keg a little blast of co2 when kegging, to make sure the lid seats well and doesn't leak and let out all of the co2 as it carbonates.

Is the blast of CO2 definately needed, I am looking to fill my first keg but at the moment don't know when my QDs, etc. will arrive. The lids seem pretty tight, is there anything I could use to ensure a good seal (bit of oil)?

 

[Yooper]

so just like you bottle condition after priming you would let it sit for 2-4 weeks without being constantly under CO2 pressure? So if I dont want to run the CO2 constantly to carb just prime as if I was bottling (1/2 amount of sugar) - purge to ensure O2 is out and then leave it in the corner of the basement for a month?

Well, just like with bottling you want it to be at 68-70 degrees so it can carb up. If your basement is warm enough for bottles to carb up, it'll work with a keg. Then, when you're ready to drink, just chill and put on the gas to dispense. I'd suggest pulling the pressure relief valve when putting it on the gas, just so you can be assured that no beer will back up into your gas line. (It probably wouldn't happen anyway, but I always double check to make sure).

 

[Yooper]

Is the blast of CO2 definately needed, I am looking to fill my first keg but at the moment don't know when my QDs, etc. will arrive. The lids seem pretty tight, is there anything I could use to ensure a good seal (bit of oil)?

A little keg lub (or mineral oil) on the o-rings will help ensure a good seal. I'd still prefer to have some co2 to purge the keg with, but that's really not necessary.

 

[mattd2]

A little keg lub (or mineral oil) on the o-rings will help ensure a good seal. I'd still prefer to have some co2 to purge the keg with, but that's really not necessary.

Thanks Yooper, at the moment with bottleing I'm using sodium metabishulphite(or ...ate?) with water to purge my bottles with SO2 before filling, I was thinking of doing the same with the keg, good/bad idea?
And sorry Dae06 if I'm hi-jacking your thread.

 

[dae06]

Thanks Yooper, at the moment with bottleing I'm using sodium metabishulphite(or ...ate?) with water to purge my bottles with SO2 before filling, I was thinking of doing the same with the keg, good/bad idea?
And sorry Dae06 if I'm hi-jacking your thread.

No problem.

Good info here

Thanks everybody.