BeerBorg

OK, so I thought I would just go with the set it and forget it method of force carbing when I keg. But after reading some of your experiences, I want to naturally carb the next one so I can see what I like better.
I know that you add less priming sugar when you keg, is there a chart to go by? I looked at Screwy's site and it showed 3 oz. for 2.0 level for 5 gals. But I think it may have been geared towards batch priming then bottling.
Any thoughts?

you can always vent off excess carb pressure. So that's not a big problem. Just know that you'll have more trub on the bottom of the keg if you use priming sugar.
I've done it both ways, and for my two lumps of mud, I'll just go with the Co2 force carb. But then, I'm old.

Yankeedag wrote: I've done it both ways, and for my two lumps of mud,

We are talking kegging here, right?

That was why I thought I'd go the force carb way... being on vacation, I have too much time to think, and this is what happens...

mtsoxfan wrote:

Yankeedag wrote: I've done it both ways, and for my two lumps of mud,

We are talking kegging here, right?

That was why I thought I'd go the force carb way... being on vacation, I have too much time to think, and this is what happens...

Well, the subject was "keg priming" or did I miss something?
there are a few people in this zip code that have to "sugar prime" their kegs..almost a Beer Snob sorta point of view. They swear by it, and demand that's the only way to go... so I just went.

I gave both methods a shot as I said, but to me, there just wasn't that much of a difference. So, if I want a Primed beer, into the bottle it goes. If carbination is my only goal, keg it, shoot some Co2 in the can.. and presto jiffy pop smoorse, I got bubbly.

I can't tell much of a difference either. It just came down to it being easier and quicker for me to just rack to keg, set it and forget it. I've never had a problem with my carb with my set up and guess I just got lucky the first time.
I did use about 1 1/2 to 2 oz less priming sugar and it seemed right to me. Maybe just a slight less carbonation but still very good.

Dag... it was a joke..... oh well...

I only kegged two, first is force carb... absolutly no issues once I balanced system. The second is conditioning.... waiting to be carbed, that's why I thought give it a go. But, I guess, if it ain't broke, and just as good, why fix it?

I use 2 oz of sugar to prime my kegs. My new kegs with the domed bottoms are great for sugar priming. All the sediment falls around the edges of the dome so I don't draw off of it. My cornie kegs I get a trub pint but it is all clear after that. I find that I get better "effervescence" in my beer when I naturally prime. Force carbing I get good head and retention but the beer itself seems sort of flat compared to my bottled beer. And it is nice to put a new keg in my keggerator and be able to start drinking from it the next day with it being perfectly carbonated.

Gymrat, are those 5 gal kegs? I figure they are, but no harm asking. That is a good point, effervescence. If I do, and I like, I can always use the Screwy tip on snipping the pick up tube. I move my keg a bit, and would disturb trub. Then again, I'm only moving it because of balancing system, configuring lines etc. Not sure I would move too much after it's all set.

mtsoxfan wrote:Gymrat, are those 5 gal kegs? I figure they are, but no harm asking. That is a good point, effervescence. If I do, and I like, I can always use the Screwy tip on snipping the pick up tube. I move my keg a bit, and would disturb trub. Then again, I'm only moving it because of balancing system, configuring lines etc. Not sure I would move too much after it's all set.

Yes they are 5 gallon kegs. And I really don't get that much trub. After 1 to 2 pints what trub was there is sucked out. I didn't cut my tube back and I don't think I will. I can either lose a little beer to a "trub pint" or lose a little beer to cutting the tube back a bit. Since I am lazy I will just lose it to a "trub pint".

I cut off 3/4 inch of the pickup tube on 2 kegs I sugar prime in. I use 2/3s the recommended amount the charts recommend for batch priming. I've never had a problem drawing up *keg* trub when doing it this way. I cann't really tell the difference except for time to carb/serv. Taste is the same to me.

I'm still having a balance problem. I hate losing a glass or 2 of each keg due to foam. My serving line was 5 ft, I just cut it down to 4 and still serious foam first couple glasses.

FrozenInTime wrote:I cut off 3/4 inch of the pickup tube on 2 kegs I sugar prime in. I use 2/3s the recommended amount the charts recommend for batch priming. I've never had a problem drawing up *keg* trub when doing it this way. I cann't really tell the difference except for time to carb/serv. Taste is the same to me.

I'm still having a balance problem. I hate losing a glass or 2 of each keg due to foam. My serving line was 5 ft, I just cut it down to 4 and still serious foam first couple glasses.

If it is only the first couple of glasses that does not sound like a balance problem. That sounds like the tubing in your tower is taking a couple of glasses to come down to temperature. If it was a balance problem the foaming would never stop. What type of a tower system do you have?

I started at 6' and never cut.... it's a bit slow, and curring a foot maqy help, but 15 seconds for a pint is reasonable in my book...

Longer hose = less foam.

Inkleg wrote:Longer hose = less foam.

isn't that what she said?

Gymrat wrote:What type of a tower system do you have?

No tower yet, I have da picnic hose/tap. It was 5 foot now is 4 foot, still the same prob with foam bad 1st couple glasses. After that it settles down, but dayum, I hate losing any beer because of it.