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Brews & Views Bulletin Board Service * Brews and Views Archive 2005 * Archive through December 10, 2005 * Keg priming a cold-conditioned beer < Previous Next >

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Colby Enck
Intermediate Member
Username: Thecheese

Post Number: 267
Registered: 06-2003
Posted From: 4.238.248.26
Posted on Tuesday, December 06, 2005 - 12:01 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have an Urquell Clone and a Sweet Potato Alt that I want to keg prime. Since both are ready to go to secondary and lagering, are there any problems with adding the priming sugar when I rack? Was going to shoot for 2.4 volumes of CO2, while lagering at 32 deg F. Will the yeast be able to do their job at that low temperature?

Was going to do something like this:
1) Clean/sanitize kegs
2) Add priming sugar (Promash says 1.86 oz of corn sugar to get desired level at 32*F)
3) Rack beer
4) Close keg and hit it with some CO2 to get a good seal
5) Wait impatiently

Does that procedure look good?
 

Tim Wi
Intermediate Member
Username: Riverkeeper

Post Number: 337
Registered: 03-2005
Posted From: 170.141.68.99
Posted on Tuesday, December 06, 2005 - 01:43 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Why not just force carb?

I'm curious... does keg-priming create a noticable flavor difference?
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 4087
Registered: 01-2002
Posted From: 24.57.229.8
Posted on Tuesday, December 06, 2005 - 03:02 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

If you are going to use priming sugar the beer needs to be at a suitable temperature for the yeast. Expect it to take several weeks at 45-50 F. I agree that force carbonating a keg is quicker and more predictable.
 

Colby Enck
Intermediate Member
Username: Thecheese

Post Number: 268
Registered: 06-2003
Posted From: 4.238.252.88
Posted on Tuesday, December 06, 2005 - 05:10 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Well... I figured I had to wait for it anyways...

And, in another thread some folks mentioned that priming makes for better carbonation. Obviously that's a subjective statement... I shall make myself the subject and decide for myself.

Maybe keg priming is a better idea for those beers that don't need cold-conditioning?
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 4094
Registered: 01-2002
Posted From: 24.57.229.8
Posted on Tuesday, December 06, 2005 - 06:15 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

My carefully considered opinion is that CO2 is CO2, whether from priming sugar or force carbonation. I do agree that all carbonation seems to take some time to become well dispersed throughout the beer, which means that even force carbonated beer is at its best after a week or so. But you are free to try it both ways and decide for yourself.
 

Ken Anderson
Senior Member
Username: Ken75

Post Number: 1204
Registered: 11-2002
Posted From: 69.168.141.10
Posted on Tuesday, December 06, 2005 - 06:46 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

My dislike of sludge makes this a moot point.
 

Colby Enck
Intermediate Member
Username: Thecheese

Post Number: 270
Registered: 06-2003
Posted From: 4.238.254.239
Posted on Tuesday, December 06, 2005 - 08:16 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Alright, I'll split the difference... I'll force carb both of these since they'll be cold... but my next bitter is getting keg primed. As for the sludge, my first glass or two always has one kind of debris or another in it, so I'm not too concerned about that.

Mr. Anderson: if you'd be so kind, could you see my thread titled "My kolsch ain't carbonated right" and give me your $0.02. I was hoping you would chime in there and hopefully straighten me out.
 

Greg Beron
Intermediate Member
Username: Gberon

Post Number: 472
Registered: 03-2003
Posted From: 71.104.223.204
Posted on Wednesday, December 07, 2005 - 10:58 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

In my experience, simply priming a well-lagered beer isn't enough, unless you're very patient. And it doesn't sound like you are. Bitter is a much better choice.
Greg Beron
Culver City Home Brewing Supply
www.brewsupply.com