natural carb in the keg - HomeBrewChatter.com Home Brew Forum

Joos · 03-08-2010, 11:42 PM

Anyone do this? I love bottle conditioned beers. I think they just have a better flavor ( just my opinion I know). Now that I have the room I'm going to get some kegs this week. I figure I can just prime them as normal and use the CO2 to make it flow. More like cask conditioning, but something I'd be interested in either way. So any input?

marzen41 · 03-08-2010, 11:49 PM

i always condition in the keg. only use 1/3 cup sugar. i let stand a week at room temp, for ales, then chill for a day or so. that,s my way and i see from most other posts here people let their beers sit longer,

JXLT · 03-09-2010, 12:22 AM

I do about the same as marzen. I use a calculator to determine what level of carbonation I want the specific beer to have, let it carb naturally in the keg then dispense at about 8-10 psi. I'll let it sit in the kegerator for a couple of days then start drinking.

ODaniel · 03-09-2010, 12:31 AM

Yea you only need around 2oz of sugar for a keg.

Johnny_Crunch · 03-09-2010, 01:38 PM

I just kegged an ale for the first time last week and did the natural carb with 1/3 cup of sugar, at what point are you guys putting it in the fridge? Is that a key step or can it just hang at room temp until I want to drink it?

Cookiebaggs · 03-09-2010, 03:55 PM

I use 2.5 oz of corn sugar in a keg. Hit it w/ co2 to seal the lid and then let it sit for 3 weeks at room temp.

After 3 weeks I refrigerate.

Rhoobarb · 03-09-2010, 04:24 PM

I'm strongly considering doing this to a Best Bitter I plan to brew soon. I always use DME to carbonate, so I'm thinking ~4oz. would suffice?

Joos · 03-09-2010, 08:50 PM

why less priming sugar?

Rhoobarb · 03-09-2010, 09:39 PM

Quote:

Originally Posted by Joos

why less priming sugar?

I've always read and heard that you use less priming sugar for keg carbing, but I've never, ever seen a reason has to why! I used this chart and just used a 1.67 multiplier for DME:

http://www.byo.com/images/stories/primingchart.pdf

BrewMeister Jeff · 03-09-2010, 10:16 PM

So then do you pressurize to seal the keg and just let the corn sugar do its thang?

03-08-2010, 11:42 PM	#1
Joos Merciless Brewing Join Date: Jan 2009 Location: Taunton MA Posts: 1,827	natural carb in the keg Anyone do this? I love bottle conditioned beers. I think they just have a better flavor ( just my opinion I know). Now that I have the room I'm going to get some kegs this week. I figure I can just prime them as normal and use the CO2 to make it flow. More like cask conditioning, but something I'd be interested in either way. So any input? __________________ JESUS!!!!!

03-09-2010, 12:22 AM	#3
JXLT Illuminati Publick House Join Date: Sep 2009 Location: West Point, Mississippi Posts: 622	I do about the same as marzen. I use a calculator to determine what level of carbonation I want the specific beer to have, let it carb naturally in the keg then dispense at about 8-10 psi. I'll let it sit in the kegerator for a couple of days then start drinking. __________________ Work is the curse of the drinking classes. - Oscar Wilde On deck:Finishing my RIMS system...no funds for brewing Primary: Secondary: Kegged:Ginger Saison, Hopslam clone Bottled:Scottish 70 Shilling Ale

03-09-2010, 12:31 AM	#4
ODaniel ..Common Join Date: Apr 2009 Location: Lexington, KY Posts: 966	Yea you only need around 2oz of sugar for a keg. __________________ Kegged: Kentucky Common, Summer Wheat, Witbier, American Pale Ale, Cream Common, Foreign Extra Stout Primary: Belgian Inspired Stout, Summer Wheat, Kentucky Common, Imperial Black Ale

03-09-2010, 04:24 PM	#7
Rhoobarb Sextuple Hops Brewed Join Date: Mar 2008 Location: Oak Forest, IL Posts: 1,000	I'm strongly considering doing this to a Best Bitter I plan to brew soon. I always use DME to carbonate, so I'm thinking ~4oz. would suffice? __________________ "A fine beer may be judged with only one sip, but it's better to be thoroughly sure." - Czech Proverb >^,,^< Rhoobarb Drinking: Kelly's Honey Blonde Ale, Gold Nugget Bullion IPA, Three Cats Best Bitter, Coffee & Sinkers Stout Primary: Leaf Pile Amber Secondary: Lonely Pole Dubbel Kegged/Bottled: 77, Kelly's Kolsch, WeddingFest Up Next: Surly Furious IIPA clone

03-09-2010, 08:50 PM	#8
Joos Merciless Brewing Join Date: Jan 2009 Location: Taunton MA Posts: 1,827	why less priming sugar? __________________ JESUS!!!!!

03-08-2010, 11:49 PM	#2
marzen41 Senior Member Join Date: Feb 2008 Location: Laurens,NY Posts: 576	i always condition in the keg. only use 1/3 cup sugar. i let stand a week at room temp, for ales, then chill for a day or so. that,s my way and i see from most other posts here people let their beers sit longer,

03-09-2010, 01:38 PM	#5
Johnny_Crunch Hillbilly Join Date: Jan 2010 Location: Tomball Texas Posts: 99	I just kegged an ale for the first time last week and did the natural carb with 1/3 cup of sugar, at what point are you guys putting it in the fridge? Is that a key step or can it just hang at room temp until I want to drink it?

03-09-2010, 03:55 PM	#6
Cookiebaggs Senior Member Join Date: Feb 2009 Location: Oak Creek, WI Posts: 239	I use 2.5 oz of corn sugar in a keg. Hit it w/ co2 to seal the lid and then let it sit for 3 weeks at room temp. After 3 weeks I refrigerate.

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