Author Topic: Carbonating in a keg  (Read 2561 times)

Offline maltymike61

  • 1st Kit
  • *
  • Posts: 10
    • View Profile
Carbonating in a keg
« on: March 14, 2011, 10:55:35 AM »
I just brewed a clone of Fuller's ESB and will put it in a 5 gallon corny keg. I want to carbonate with corn sugar, but don't know how much to add. Any suggestions?

Offline hamiltont

  • Brewmaster
  • *****
  • Posts: 987
  • Location: Somewhere in the Middle of Nebraska
    • View Profile
Re: Carbonating in a keg
« Reply #1 on: March 14, 2011, 11:00:14 AM »
I've had pretty good luck using 1/2 the amount I'd use if bottling.  Cheers!!!
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

Offline euge

  • I must live here
  • **********
  • Posts: 7657
  • Estilo Casero
    • View Profile
Re: Carbonating in a keg
« Reply #2 on: March 14, 2011, 11:33:41 AM »
Try 2.5 to 3 oz for the entire 5 gallons.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline maltymike61

  • 1st Kit
  • *
  • Posts: 10
    • View Profile
Re: Carbonating in a keg
« Reply #3 on: March 14, 2011, 02:58:49 PM »
Thanks for the advice. I'll give it a shot.

Offline tumarkin

  • Brewmaster
  • *****
  • Posts: 625
    • View Profile
Re: Carbonating in a keg
« Reply #4 on: March 14, 2011, 03:53:35 PM »
not speaking from experience here, as I've only force carbonated kegs. but....Euge suggests 2.5 to 3 oz of sugar. I'd suggest going with the higher amount since it's easy to bleed off excess carbonation from the keg if you find it over=carbonated for style or personal taste, but you can't add natural carbonation as easily. of course, you could boost it with forced carb if desired. don't think you'll see any difference. hopefully, you'll hit right on target, but just sayin'
Mark Tumarkin
Hogtown Brewers
Gainesville, FL

Offline bluesman

  • Global Moderator
  • I must live here
  • *****
  • Posts: 8808
  • Delaware
    • View Profile
Re: Carbonating in a keg
« Reply #5 on: March 14, 2011, 04:30:32 PM »
Have you considered just force carbonating to a desired level. This can be done with the use CO2, no corn sugar needed. For an ESB apply 12psi @ 40F for 1-2 weeks and it will be ready to serve. This method of carbonating allows for better control of the carbonation process.
Ron Price

Offline maxieboy

  • Senior Brewmaster
  • ******
  • Posts: 1155
  • Mid MI
    • View Profile
Re: Carbonating in a keg
« Reply #6 on: March 14, 2011, 06:53:54 PM »
^^^^ That. I assume you're gonna use CO2 to dispense, so you may as well use it to force carb. I would also be a little nervous about getting a good seal starting from 0 psi.
A dog can show you more honest affection with a flick of his tail than a man can gather through a lifetime of handshakes." Gene Hill

[47.7, 310.8] AR

AHA Member

Offline tygo

  • I spend way too much time on the AHA forum
  • ********
  • Posts: 2622
  • Sterling, VA
    • View Profile
Re: Carbonating in a keg
« Reply #7 on: March 15, 2011, 03:37:23 AM »
For an ESB apply 12psi @ 40F for 1-2 weeks and it will be ready to serve. This method of carbonating allows for better control of the carbonation process.

If I'm reading the carbonation chart correctly that would give you about 2.5 volumes of CO2 right?  Is that what you carb your ESB's up to? 
Clint
Wort Hogs

Fermenting: Wit
On Tap: Lucifer's Hammer Golden Strong Ale, Dopplebock, Old Fuzzynut's Ale

Offline dzlater

  • Brewer
  • ****
  • Posts: 421
  • Dan S. New Jersey
    • View Profile
Re: Carbonating in a keg
« Reply #8 on: March 16, 2011, 06:01:56 AM »
I really wish some one could give a definitive answer on
how much priming sugar to use when kegging.
The info I have found is all over the place.
Here is what I have learned
1. I have heard, or read to use 1/2  (or 2/3 or 1/3 or 3/4) but never done it.
2. I use 1/2  (or 2/3 or 1/3 or 3/4) and it works for me
3. Use less then when bottling because you can always carb it more with your CO2 tank
4. Use more then when bottling because you can always bleed off excess CO2
5. Use the same amount as bottling, the "use 1/2 the amount" is just "brew lore"
Hasn't anyone ever brewed a ten gallon batch stuck it two kegs and primed with
varying amounts, and determined the right amount???  ???
Dan S. from NJ

Offline bluesman

  • Global Moderator
  • I must live here
  • *****
  • Posts: 8808
  • Delaware
    • View Profile
Re: Carbonating in a keg
« Reply #9 on: March 16, 2011, 07:05:45 AM »
For an ESB apply 12psi @ 40F for 1-2 weeks and it will be ready to serve. This method of carbonating allows for better control of the carbonation process.

If I'm reading the carbonation chart correctly that would give you about 2.5 volumes of CO2 right?  Is that what you carb your ESB's up to?  

That's right. Not to style... but to my liking.  :)

Actually it's a little less than 2.5 volumes because my beer fridge is running at 36F right now.
Ron Price

Offline rayallen

  • Assistant Brewer
  • ***
  • Posts: 123
  • San Antonio, TX
    • View Profile
Re: Carbonating in a keg
« Reply #10 on: March 16, 2011, 07:36:03 AM »
ive been carbonating my kegs at 13psi for 2 weeks before driniking. Just put my Belgian Wit in the keezer last night actually. :)


Offline jackson1

  • 1st Kit
  • *
  • Posts: 5
    • View Profile
Re: Carbonating in a keg
« Reply #11 on: March 16, 2011, 07:47:54 AM »
I usually Hit my Keg with 25# CO2, shake for about 2 minutes, let it sit for 48 hours and then drop to serving pressure and blow off once.  Usually it works great and I am drinking it after 48 hours.

Offline tschmidlin

  • I must live here
  • **********
  • Posts: 8197
  • Redmond, WA
    • View Profile
Re: Carbonating in a keg
« Reply #12 on: March 16, 2011, 08:56:11 AM »
I really wish some one could give a definitive answer on
how much priming sugar to use when kegging.
The info I have found is all over the place.
Here is what I have learned
1. I have heard, or read to use 1/2  (or 2/3 or 1/3 or 3/4) but never done it.
2. I use 1/2  (or 2/3 or 1/3 or 3/4) and it works for me
3. Use less then when bottling because you can always carb it more with your CO2 tank
4. Use more then when bottling because you can always bleed off excess CO2
5. Use the same amount as bottling, the "use 1/2 the amount" is just "brew lore"
Hasn't anyone ever brewed a ten gallon batch stuck it two kegs and primed with
varying amounts, and determined the right amount???  ???

Even if someone did do that, that would be what works for them with their setup and that style of beer.  There just isn't a definitive answer, anyone who claims to give you one is lying.  They're giving you starting points, you can tweak later to get the level of carbonation you want.
Tom Schmidlin

Offline Rhoobarb

  • Assistant Brewer
  • ***
  • Posts: 131
    • View Profile
Re: Carbonating in a keg
« Reply #13 on: March 16, 2011, 01:03:44 PM »
I like using this calculator.  It may not be perfect, but it beats the "add 1-1/4 cup of DME" blanket method. ;)
"Brewing beer to save money makes as much sense as buying a boat to cut costs on a fish dinner." -- Tim French

>^,,^<
Rhoobarb
https://www.facebook.com/pages/Chicken-City-Ale-Raisers/118689024850197

Offline dzlater

  • Brewer
  • ****
  • Posts: 421
  • Dan S. New Jersey
    • View Profile
Re: Carbonating in a keg
« Reply #14 on: March 17, 2011, 03:45:20 AM »
I really wish some one could give a definitive answer on
how much priming sugar to use when kegging.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Hasn't anyone ever brewed a ten gallon batch stuck it two kegs and primed with
varying amounts, and determined the right amount???  ???

Even if someone did do that, that would be what works for them with their setup and that style of beer.  There just isn't a definitive answer, anyone who claims to give you one is lying.  They're giving you starting points, you can tweak later to get the level of carbonation you want.

Yea that's kind of what I figured.


Dan S. from NJ