Hive mind -- I have multiple questions about priming in a keg using candi syrup
Right now my beer is in secondary and cold crashed in a refrigerator (saison). The last batch of this recipe, I bottled some and kegged the rest and really prefer the bottle-conditioned beer to what's coming out of the keg. On a suggestion from a fellow homebrewer I'd like to try priming in my keg before hooking up my CO2 regulator.
- How do I get the candi syrup to dissolve without introducing oxygen into the beer? Stirring with a sanitized spoon seems like a poor choice. At minimum, I think I need to bring the beer back up to room temp otherwise I fear I'll have a glop of candi syrup at the bottom of the keg. But how do I distribute the syrup, just roll and shake the keg a bit?
- In the event adding the syrup stirs up whatever viable yeast is left, I assume I'll need to off gas but at what point do I worry about losing the desired carbonation? Or between low FG (1.006) and cold crashing this may be a fool's errand?
- How do I determine it's at optimum carbonation? Via my regulator? And once I hook up my CO2 should I just set the regulator to my desired psi or a lower level to just push the beer through my tap?
- Any other tips or things I'm forgetting?
Thanks in advance for advice/suggestions.