I have done quite a bit of research, but I can’t find a definitive answer for carbonating with priming sugar in the keg. I don’t have much room in the fridge to force carb right now, so I thought I could just do it at room temperature with priming sugar.
The question is how much. There is conflicting information about whether to use the same (proportional) amount as with bottling, or less, because of the head space. Anyone want to pipe in?
You don’t have to force carb in the fridge, if that’s what you’d rather do. I seldom do.
The problem with carbonating with sugar rather than force carbonating is that the keg loses its seal when not under pressure. The slow production of CO2 by yeast will not seal it. At least that has been my experience. Even if you pressurize the keg at the beginning, the beer will absorb the CO2faster than the yeast can produce it so it will lose its seal.
That’s a good point, but I was also hoping not to tie up the co2 while it’s carbing.
Also a good point, but I am using a 1/2 bbl sanke keg for carbing, so I don’t have to worry about sealing the lid. After it is carbed I plan on chilling and transferring the beer to three corny kegs.
Apply 25-30 psi. Shake like crazy until the hissing stops. Let it sit a few days for the CO2 to go into solution. That’s it.
It will still take about 2 weeks for the carbonation to become ‘fine’. That is controlled by the hydration of the CO2 and it is a time-dependent process. Get the gas in and give it time. In the mean time, you can still enjoy the beer with coarse carbonation.
Calculate what you would use for bottling, cut it in half and naturally carb in the keg, 10-14 days at 70+ will carb nicely.
You may have to adjust the pressure or degas a bit once in the kegerator to get a good pour but this method has always served me well.
I would suggest purging the keg with co2 and be sure to blast some co2 to seal the lid well
I have heard to cut it in half, but it always seemed like conjecture, thanks for the real world example.
I thought the same early on but it works well, cheers!
I use priming sugar in all my kegs (unless I’m in a major rush) and it works fine.
I add 1/3 cup of corn sugar after boiling it to a 5 gal keg. All I ever do is pour the sugar water in the empty keg and rack the beer in on top. Close up the keg and seat the lid with CO2. Then I just put in the storage coloset until I need it. I have only had one or to not hold their seal and they have leaky poppets that needed to be fixed.
YMMV
Paul
When I prime with sugar there is an initial filling @ 45psi to seat the lid and there are no problems concerning the seal. FWIW I always seat the seal “wet” as there are less issues that way.
It’s a pretty practical way to carb in the keg. However, if you just hook up a cold keg at 45psi for 12 or more hours you can start drinking it the next day. I’ll turn it down to serving levels that’ll maintain the desired fizz before going to bed.
I just bought two extra kegs so I can start doing this and have a carbed up keg ready to go as the other kegs finish