Natural Carbonating in a Keg

Brewing Processes
1

So I have a few full kegs that I thought I would natural carbonating while they are waiting their rotation into my kegerator. Figure that way they are ready to roll when I put them in (after cooling down of course).

Two questions:

  1. Any significant issues with this?

  2. I am getting all sorts of conflicting info on how much sugar to use. I know it is less then what you would use to bottle. I have read 1/3 to 1/2 of the amount. Beersmith’s carbonation tool suggests about 42g (at 65 degrees for 5 gallons) which is about half. What do you think would be a good amount?

Thanks!

2

I’ve done it before with 1/2. Be prepared for a bit more crud with your first few pints.  That’s about the only downside I saw. Cheers!

3

I use 1/3 cup of sugar per keg. I use it to reduce the oxidation of the finished beer

4

I did this with a belgian strong dark. The og was 1.100 and fg 1.013 so the yeast had already been through a lot.  I used beer smith to calculate the ammount of sugar needed.  Added that to the keg and then racked on top and sealed with 30 psi.  It is delicious now 3 months later

5

Kinda OT, but I have a nit to pick with the phrase “natural carbonation”.  There’s nothing any more natural about priming a keg than there is about using a CO2 tank.  At least IMO.  I’d personally like to see people stick with the more accurate terms “priming” and “force carbonating”.  End of lecture…:slight_smile:

6

Gotta disagree. I think the term “natural carbonation” is spot on. I relate it to growing plants under artificial or natural lighting. A CO2 tank is artificial, IMO.