10 replies to this topic

[Corbin]

When you naturally carb a keg with priming sugar you leave it at room temp don't you? Basically like a big bottle. I'm looking at a 2.5g keg and will be naturally carbing that one. Just curious if the Co2 levels change once you put it in the fridge.

[SchwanzBrewer]

In my experiments with it I needed to up the priming sugar a little. Probably another 1/2 oz would do. It was carbonated, but not quite enough. I can't remember what weight I used initially. Cheers,Rich

[beach]

I force carb but it seems to me that if you handle a naturally carbed keg the same way you handle a bottle conditioned beer you shouldn't have a yeast flavor in the beer. As long as you're not in a hurry and handle carefully the yeast should end up at the bottom. A pint or 2 should get you a fairly clear pour. .02Beach

[SchwanzBrewer]

How do you ferment? Do you secondary or go straight from primary to keg?I take my primary out of the swamp cooler after 2 weeks and put it in the fridge to clear up for a week. Then I rack it to a keg and carbonate for a week if I am force carbonating.If I naturally carbonate I add just the priming sugar solution. Like I said above, I need to use another 1/2 oz or so. There should be enough yeast left over to not reyeast the beer.If your beer is coming out "yeasty" then I suspect you have a lot of yeast in suspension (duh, right). Try using some gelatin to clear it, or don't reyeast your regular gravity beers. If you absolutely have to reyeast, I would carbonate naturally, then you might try hitting it up with gelatin and carefully transferring to a new keg.Cheers,Rich

[SchwanzBrewer]

I usually don't secondary even for lagers most of the time. I dry hop in the keg almost always. I have used gelatin and polyclar with little success in the past. In retrospect I am not sure I am using them correctly. What is the proper procedure for maximum effectiveness??

I'll send a PM to Ken, he is the local beer clearing expert and ask him to take on this question.Go here to his website. He has a lot of good info about 2/3 down the page on how to produce clear beer.Cheers,Rich

[positiveContact]

I usually don't secondary even for lagers most of the time. I dry hop in the keg almost always. I have used gelatin and polyclar with little success in the past. In retrospect I am not sure I am using them correctly. What is the proper procedure for maximum effectiveness??

I've found that if you have the time most of my beers will clear up without the use of gel - the gel just seems to make it happen faster. in cold temps yeast should floc out pretty well if that's really the issue.