I like to use the Party Pig dispensing system. Last night I accidently put it together without an important piece (restrictor) in place. My solution was to transfer it to a keg. So now I have kegged beer with priming sugar in it. I usually force carbonate only when kegging.
What setting (pressure) should I use? Let it sit at room temp and carb like primed bottles? I plan on taking this to a party 3 weeks form now so I have some time.
This is my vote. Let it sit at room temp for 2 weeks. Then cool, put on the gas and see where it is. Adjust pressure from there.
Dave
Yes…let the priming sugar ferment out in the sealed keg at 70 degrees. Then adjust accordingly.
It might be a good idea to hit it with a few PSI just to make sure the lid seals properly
And after it sits, blow out some of the yeast at the bottom, then rack to a new keg before you move it to chill. Unless you don’t mind if it’s a bit cloudy.
Is naturally carbonated beer in kegs typically a little cloudier? I would think that if you just poured off the sediment in the first couple pints it’d be fine. But I haven’t naturally carbonated in kegs before, so I don’t know. I was thinking I wanted to try it though, but if I’m gonna have to do an extra step, I don’t think I will.
The main thing is that when he moves it to chill or to take it to the party he’s going to, all of the sediment will get stirred back into the beer. That’s not going to come out in the first pint or so, it will be coming out all party long.
yep- did that…
i’ll pour off a pint after it has sat at room temp for 2 weeks. then i’ll put it in the fridge for a week. i’ll take the first draught or 2 when i get it to the party. i don’t have enough kegs to transfer. it is only a little over 2 gallons at this point. it was on secondary hops for 7 days and transferred rather clear. shouldn’t be too much sediment after chilling. whatever there is i’ll be drinking!
I’d put it in the fridge for a week, then pour off a few pints. Same as cold crashing. You’ll get the most sediment possible.