Post Number: 56
Posted From: 188.8.131.52
|Posted on Thursday, March 09, 2006 - 07:44 pm: ||
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?
Post Number: 565
Posted From: 184.108.40.206
|Posted on Friday, March 10, 2006 - 01:50 am: ||
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.
Post Number: 155
Posted From: 220.127.116.11
|Posted on Friday, March 10, 2006 - 02:38 am: ||
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?
Post Number: 4
Posted From: 18.104.22.168
|Posted on Friday, March 10, 2006 - 04:51 pm: ||
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.