do you need to add corn suger to your beer to carb it in a keg? i read somewhere you could just jack the co2 up to 40psi and roll it back and forth on the floor for 15 minutes to carb it. is this true
carb in a keg
do you need to add corn suger to your beer to carb it in a keg? i read somewhere you could just jack the co2 up to 40psi and roll it back and forth on the floor for 15 minutes to carb it. is this true
This works great. Add the amount you would normally (3/4 cup typically) and seal the keg. Keep it at ~70 for a few weeks, then chill and just use enough gas to push the beer, 5-10 psi.do you need to add corn suger to your beer to carb it in a keg?
There are many different opinions on this one. Yes, you can do the method you described, but IMO the results are sketchy. Any time I've done that I just get foamy flat beer. Others will chime in I'm sure with different methods/results.i read somewhere you could just jack the co2 up to 40psi and roll it back and forth on the floor for 15 minutes to carb it. is this true
I typically just put it on 20 psi and leave it for a few days. The CO2 will slowly be absorbed. Offgas, bring it down to serving pressure and you've got carbed beer.
Meadow Camp Brewing Co.
Primary: Holiday Cascades Orange APA
Keg: Marin Brewco IPA / Holiday Cider '12
Originally Posted by DAT
Shake the keg? here we go........
Thought it was a troll at first...
OP - we just had a big argument about this one, you should get some interesting responses. Best of luck!
Meadow Camp Brewing Co.
Primary: Holiday Cascades Orange APA
Keg: Marin Brewco IPA / Holiday Cider '12
Shaking is generally not a good idea.
30 psi for 36 hrs then bring it down to serving pressure and within a few days the beer is carbed up
Last edited by eschwaa31; 07-27-2012 at 05:32 PM.
Blue-Eyed Dog Brewing
Kegged:
Blonde
Lake Walk Pale Ale
Pretty much my normal routine. But if I don't expect to be tapping the keg for some time, I'll sometimes prime with corn sugar. Like blacklab said, you still need to seal the keg with a high pressure shot of Co2 before setting it aside for a few weeks.
FERMENTING: Cobb Nut Apfelwein
KEGGED / BOTTLED: Members Only Maibock, Honeydripper Hefe, Irish Red Ale, Canned Heat Wee Heavy
ON TAP: Bourbon Barrel Porter, Squeeze My Lemon Summer Blonde, High Yellow Strong Belgian Ale, Apfelwein
ON DECK: Basic Bitter, Little Wing APA, Bigger Wing IPA, Cold Shot ESB
Hulk angry
I've personally found that 3/4 cup is too much. There's something different about priming in a keg (headspace, I believe is the big factor). I am getting good results with 1/2 cup cane sugar - leaving it for about a week, then getting the keg cold and pushing around 5-8 psi with 5 ft lines.
A guy I work with rigged up an adjustable pressure relief valve to the gas inlet of the keg. He secondaries in it and swears by the results. I set the pressure to ~25 psi, and wait a couple of days.
I'm digging the quick carb method. It's not perfect but I can fix it. I have no patience. I am drinking a beer a week after brew day and love it.
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