Kegging for the first time...

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Kegging for the first time...

Postby alms66 » Tue Jul 14, 2009 8:08 pm

I just wanted to make sure I've got all this right. I put 1/3 the amount of normal sugar to prime, set the keg away for 2 weeks at cellar temps to let it carb and then serve at 5lbs. of pressure on the CO2?

Force carbing would be different, of course.
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Postby triple-oh_six » Tue Jul 14, 2009 9:43 pm

I've never primed in my kegs before always force carbed but that looks about right.

Your serving pressure will vary though by line length and diameter, also temp and style.

10 psi with 5 feet of 3/16" ID beer line at around 40°F is probably a good rule of thumb. The shorter the line, the less pressure you'll need and the more foam you may get.

Sorry, don't want to overcomplicate things, what you're doing looks just fine.

I found this if you want more info though. ... lance.html

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Postby yeastmeister » Wed Jul 15, 2009 5:50 am

Yep, it should turn out fine. I always give them a quick shot of co2 after priming to make sure the lid is sealed.
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Postby aleguy » Wed Jul 15, 2009 10:43 am

All good. I use 1 cup of DME per keg. (Boiled for 10 minutes of course.) If you haven't replaced your lid gasket with a fat gasket from Williams, then it's a good idea to hit the keg with some bottle gas as Yeastmeister said.
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