[MattyAHA]

i normally get my co2 from the fire command and its the only place i can get c02 nearby but all this covid bs they are not open yet for some reason, but i keep around those little 16g cartridges for taking a mini keg to parties etc so i was planning on priming my keg with sugar and seal the lid with the little cartridges and hopefully in the meantime figure out where to get my tank filled, i am wondering whats a good dosing rate for keg priming, im thinking 3oz for a 5 gallon batch then seal it up should be fine right?

[BrewBama]

BeerSmith recommendation:




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[MattyAHA]

sweet, thanks duder

[Slowbrew]

I naturally carb all (okay, almost all) my kegs.  I have a large enough stock that I have the time.

I generally use 1/3 cup of corn sugar in a 5 gallon keg.  It seems to work "about right" for the majority of the brews I usually keep around.

You will likely need to give each keg a shot of compressed CO2 to seal the lids though.  Any leaks will make the keg never seal up.

Paul

[denny]

We talked about this on the podcast a few times.  Heard from a listener who did he used 3 oz. And it was a tad low.

[MattyAHA]

i might just go a full 4oz then cause i can always bleed the keg down if needed

[MattyAHA]

I naturally carb all (okay, almost all) my kegs.  I have a large enough stock that I have the time.

I generally use 1/3 cup of corn sugar in a 5 gallon keg.  It seems to work "about right" for the majority of the brews I usually keep around.

You will likely need to give each keg a shot of compressed CO2 to seal the lids though.  Any leaks will make the keg never seal up.

Paul

thank you for the tips, i started thinking that over carbing in the keg is better then under carbing, so just to see what happens gonna dose it a little higher, was gonna just throw the whole 4 oz but i compromised and gonna use 3.5 oz, this is all a learning experience, i do use a keg as a bottling bucket when i do bottle, i like that its a sealed vessel and the ability to push the beer with c02 rather then gravity to fill the bottles but for this topic i never carbed a keg that i'm also serving from with sugar so this is my first go

[Andy Farke]

I've been keg-priming lately to avoid going out more frequently for supplies, and to get around the purported/potential CO2 shortages. I have found that the BeerSmith calculator is pretty good, *if* you are filling up the keg completely. If you have a lot of headspace, things can go off the rails pretty quickly, and you'll end up undercarbed. I used 3 oz. on an American pale ale recently, and it ended up just about right. But...the keg was filled within an inch of the top.

When I do my calculations, I aim for the upper end of carbonation for the style, so that even if I have problems I should hopefully end up in the ballpark. I have (so far) found that about 10 days seems to be the right amount of time to hit full carbonation (sitting in a garage at about 72 degrees for the carbonation).