74 replies to this topic

[SchwanzBrewer]

Using CJ's method I calculated 1.67 oz for priming 5 gallons. I measured 1/3 cup of dextrose (5.5 tablespoons ~ pretty close) and it came out to 1.9 oz. So, 1/3 cup is pretty close, it should get you there. Same as CJ's method though, you need to purge the keg of O2 and put positive pressure on it to make sure it seals. That will up the carbonation a little too. Cheers,Rich

[Big Nake]

Okay, I'm trying this shortly. Also... how long before you should consider trying the beer? Same as bottles? When I bottled, I usually waited a good 4 weeks, often 6.

[HVB]

Okay, I'm trying this shortly. Also... how long before you should consider trying the beer? Same as bottles? When I bottled, I usually waited a good 4 weeks, often 6.

I was planning on hooking a spudding valve to the gas out of the keg and just monitor the pressure builld up. When it is at the PSI I want/expect I will give the beer a taste. Not sure if this is the right way to go though.

[SchwanzBrewer]

I was planning on hooking a spudding valve to the gas out of the keg and just monitor the pressure builld up. When it is at the PSI I want/expect I will give the beer a taste. Not sure if this is the right way to go though.

I would set it pretty high ~ over 30psi to make sure it carbs. Remember you aren't at a low temp so absorption isn't as good, I think the pressure has to build over a certain point for the CO2 to readily dissolve into solution at room temp and you don't want to handicap it. Ken, CJ said 7-10 days @ 68*F, then cold crash for a week, no reason why that wouldn't work for you. If you are worried about clarity, you could always rack it to another keg after its done carbonating and crashing, add your gelatin, and put it on CO2. Cheers,Rich

[Big Nake]

I would set it pretty high ~ over 30psi to make sure it carbs. Remember you aren't at a low temp so absorption isn't as good, I think the pressure has to build over a certain point for the CO2 to readily dissolve into solution at room temp and you don't want to handicap it. Ken, CJ said 7-10 days @ 68*F, then cold crash for a week, no reason why that wouldn't work for you. If you are worried about clarity, you could always rack it to another keg after its done carbonating and crashing, add your gelatin, and put it on CO2. Cheers,Rich

Me, worried about clarity? Clearly you haven't been paying attention. I don't think I would bother with any of that. I think I would just make the priming solution (1/3rd cup priming sugar boiled with a small amount of water... maybe 2 cups or something), add that to the keg, rack the beer on top, close the hatch and hit it with a blast of Co2 from the tank to seal it, leave it on the basement floor (my guess would be 60°ish) and just let it sit for the 7-10 days or two weeks or whatever and then place it into a fridge whenever I have the space for it. Maybe I'll do this in December or January when I can just place the keg in the cold garage and just keep it there until I have a draft-fridge vacancy. Sounds like a good experiment.

[positiveContact]

Maybe I'll try this out coming up. I have an ESB that would be a good candidate.

[Kellermeister]

I just threw 1/3 cup table sugar in the bottom of a sanitized keg and added the beer. The keg is second to last in line to be consumed, so it will several months out before it is tapped.

[SchwanzBrewer]

I just threw 1/3 cup table sugar in the bottom of a sanitized keg and added the beer. The keg is second to last in line to be consumed, so it will several months out before it is tapped.

You didn't make a solution and boil it?

[positiveContact]

You didn't make a solution and boil it?

that's what I've always done. I think it helps get the sugar mixed in well.

[SchwanzBrewer]

that's what I've always done. I think it helps get the sugar mixed in well.

Also insures sanitary conditions. I know honey is anti bacterial, but I don't think regular sugar is.

[positiveContact]

Also insures sanitary conditions. I know honey is anti bacterial, but I don't think regular sugar is.

yeah - I don't think it is either.

[toonces]

It is, but yeast aren't gonna work well at cold temps. Well, quickly anyway.

if you're force carbing, yeast don't factor into the equation.

[toonces]

Also insures sanitary conditions. I know honey is anti bacterial, but I don't think regular sugar is.

i don't think you're going to get much bacterial growth on sugar without water. i don't see the need for a boiling solution.

[SchwanzBrewer]

i don't think you're going to get much bacterial growth on sugar without water. i don't see the need for a boiling solution.

If it was in my kitchen with our humidity I wouldn't dare use it. Plus you never know what bug crawled and pooped/vomited in it.

[Kellermeister]

You didn't make a solution and boil it?

No, I just poured the grains of sugar in the keg. My hope is that the yeast get to it before anything else does.

[SchwanzBrewer]

No, I just poured the grains of sugar in the keg. My hope is that the yeast get to it before anything else does.

I'm probably being over cautionary. Cheers,Rich

[Big Nake]

I don't know if it's overcautionary or not but a boiled solution of water & sugar is the way I have always heard it done and that's what I always did. I'm sure it can work both ways. Cheers.

[MakeMeHoppy]

the real question is why not boil the sugar in water. It is such a small amount of time to do it and you don't even really need to chill it as the keg itself and the 5 gallons of beer being racked with quickly equalize the temp. I'm all for time savings and short cuts, but only when they save any significant time or effort.

[Big Nake]

the real question is why not boil the sugar in water. It is such a small amount of time to do it and you don't even really need to chill it as the keg itself and the 5 gallons of beer being racked with quickly equalize the temp. I'm all for time savings and short cuts, but only when they save any significant time or effort.

... and you're not risking contamination. I would agree that it's fast & easy enough to do and also get a little confidence that you're adding something to your beer that has less chance of contamination.

[SchwanzBrewer]

Plus, if the beer is cold when you add the sugar (especially table sugar) it won't dissolve well and you might not get very much carbonation. Just a bunch of insoluble sugar sitting at the bottom.