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priming sugar and ten pounds of pressure in a keg?
This is my first time kegging. I added priming sugar so I could bottle a bit of the batch and then put the rest in a corny. I then toped the keg off with 10 pounds of pressure. I am thinking this should be fine???? How long do I need to wait to tap my keg and what temp should I keep it at???
I always force carbonate my kegs, but as I understand it, you need less sugar to get the same carbonation in a keg for some reason. So you might end up more carbonated than you want.
That said, I'd expect it to take two weeks at room temperature, just like a bottle.
The 10PSI would be to seal the lid. As long as you got a good seal, you should get carbonation.
I'm a good 2 weeks from getting my kegerator set up. (perlick taps are on order now) so I keg with 1/3 of a cup of priming sugar. Now here is where it get's tricky. I have a portable CO2 charger that I use after I fill my keg, I purge the CO2 from the keg a few times after the keg is sealed. That's the trick, you have to get a good seal not using CO2 doing it this way, because if you get the lid tight, using the gas, it will dissolve into solution later, and your keg won't carb. That being said, it's an awsome way to get around the no kegerator thing.
Also you need to leave some head space, I usually leave enough to get the lid in and out easy, and that seems to be the trick, what i'm concerned about is that you do not have a full batch of beer carbing in the keg, since the keg is sealed, and you purged the oxygen.(i'm assuming you purged your keg first). You should have no off flavors, but your carbonation might be lower than expected.
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