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Brews & Views Bulletin Board Service * Brews and Views Archive 2006 * Archive through March 24, 2006 * Pro Mash Carbonation calculation < Previous Next >

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Marty Michael
Junior Member
Username: Carwash

Post Number: 56
Registered: 11-2005
Posted From: 15.235.153.104
Posted on Thursday, March 09, 2006 - 07:44 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

HI guys,

I have always heard that when you naturally carbonate in a keg that you should use less corn sugar (malt extract) than you would when bottling. For that reason I am assuming that the pro mash calculation will not be accurate for naturally carbing in a corny. Is that true? Also, if there is a difference, since obviously there is no difference in the amount of CO2 produced between bottling and kegging, is it just because of headspace?
 

Marlon Lang
Advanced Member
Username: Marlonlang

Post Number: 565
Registered: 03-2003
Posted From: 65.0.102.166
Posted on Friday, March 10, 2006 - 01:50 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Marty,
There is a lot of "old lore" in home brewing that needs to be de-bunked. For example, we are all warned not to under-fill a bottle because it will over carbonate. The proof of this is shown when the bottle is opened and gas comes out for a longer time. Horse-hockey! More gas comes out because there is a larger bottle volume to exhaust. I think that this bottle stupidity got grafted onto kegs. I use the same amount of priming sugar whether I keg or bottle and the beers tase the same.
 

Milan Bartolec
Member
Username: Littlebro

Post Number: 155
Registered: 03-2003
Posted From: 24.22.175.129
Posted on Friday, March 10, 2006 - 02:38 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'm sure I could research the answer in the archives, but why do folks use priming sugar to carbonate in a keg? Is it for "cask conditioning", is it because you can prime more kegs than you have "hook-ups" to CO2 (manifold dependant?

Just curious. :-)

Milan
 

THM
New Member
Username: Thm

Post Number: 4
Registered: 09-2005
Posted From: 68.54.12.128
Posted on Friday, March 10, 2006 - 04:51 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I don't know why others use primin' sugar to carbonate a keg, but I do 'cause I like some yeast sediment in my beer.

Tasty!