Poll for keggers
#1
Posted 15 June 2009 - 09:50 PM
#2
Posted 15 June 2009 - 09:58 PM
#3
Posted 15 June 2009 - 10:46 PM
#4
Posted 15 June 2009 - 11:01 PM
#5
Posted 16 June 2009 - 02:46 AM
#6
Posted 16 June 2009 - 02:57 AM
#7
Posted 16 June 2009 - 03:13 AM
This is what i do also, usually i just throw it on and wait the seven days or less.Quickly grew tired of the shaking method.I use the CO2 although I do it the slow and gentle way, no shaking the keg or anything like that.
Edited by Kegdude, 16 June 2009 - 03:14 AM.
#8
Posted 16 June 2009 - 04:24 AM
#9
Posted 16 June 2009 - 04:33 AM
#10
Posted 16 June 2009 - 04:35 AM
A BIG +1Force. The nice thing about kegging is no yeast sediment.
#11
Posted 16 June 2009 - 04:52 AM
Force. The nice thing about kegging is no yeast sediment.
+1 moreA BIG +1
#12
Posted 16 June 2009 - 05:17 AM
#13
Posted 16 June 2009 - 05:48 AM
#14
Posted 16 June 2009 - 06:10 AM
#15
Posted 16 June 2009 - 07:14 AM
#16
Posted 16 June 2009 - 07:15 AM
Edited by JKoravos, 16 June 2009 - 07:16 AM.
#17
Posted 16 June 2009 - 07:26 AM
#18
Posted 16 June 2009 - 07:33 AM
Except for the fewer trips the better, I disagree with everything you say I find it far easier to dial-in my carbonation with force carbonation rather than priming; in fact that might be the biggest advantage to me, the degree of control I get over carbonation. A carbonated keg can sit around just as easily if it was forced, primed or naturally carbonated. Shaking is only necessary if you want to carbonate overnight, which is something that can never be done with priming, but it isn't necessary to do either; you can just wait on it like you do priming.I found it a lot more easy to sugar prime my kegs than force carbonating. Lot more convenient to have a carbonated keg waiting to consumed than force carbonating. I'm just not into shaking a keg any more and the fewer trips to Airgas the better.
#19
Posted 16 June 2009 - 08:17 AM
#20
Posted 16 June 2009 - 08:24 AM
Dude... not entirely correct. Apparently it's been a while since you have cleaned and santizied 50 bottles!!! Sugar carbonation is not inconsistent and this is the first time I've heard anyone complain of that. The only complaint I have ever heard is that there is a miniscule amount of slurry that needs to be cleaned out... and frankly, I see that after I finish a force carbed keg as well. If you asked a hundred homebrewers which was easier in totality (i.e. cleaning, santizing, preparing the sugar, racking, etc.), sugar priming 50 bottles or 1 keg, I would bet 100 would say a keg. Force carbing a keg is great if you don't have the time. Sugar priming a keg is great if you do have the time. And as someone else mentioned, it's nice to have it on hand. Last one I had ready to go... all I had to do was put it in the fridge and within 24 hours it was chilled and ready to go.Don't mean to be starting a war here, but I completely disagree with you about the luxury thing.The whole idea behind kegging is the luxury of carbonation under gas opposed to sugar. If you are going to use sugar you might as well stick with bottling. I keg all my beer and then fill them in bottles if I want with a counter pressure filler. Sugar carbonation is too inconsistant. Kegging to me is using the force method.
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