Keg priming

[Rento]

I’ve not been able to use the spreadsheet as not on my laptop, but I’ve been looking at online calcs too.

so tomorrow most likely I’m kegging a 9litre batch of US pale ale and want to carb to 2.5 volumes. I’ve looked at some online calcs and books I have and it appears that priming for bottles is different from kegs?

Brewersfriend tells me around 65g, whereas Brewfather has 2 options, “sugar” which is bottling, at about 64g and then “keg“ which is 32g.

why would this be the case? I presume I go with the keg option on brewfather, although that’s not a lot of fermentables?

R

 

[labrewski]

I’ve not been able to use the spreadsheet as not on my laptop, but I’ve been looking at online calcs too.

so tomorrow most likely I’m kegging a 9litre batch of US pale ale and want to carb to 2.5 volumes. I’ve looked at some online calcs and books I have and it appears that priming for bottles is different from kegs?

Brewersfriend tells me around 65g, whereas Brewfather has 2 options, “sugar” which is bottling, at about 64g and then “keg“ which is 32g.

why would this be the case? I presume I go with the keg option on brewfather, although that’s not a lot of fermentables?

R

Mmmm I think I would go with the same amount as bottling that's what I'm doing tomorrow filling a corny and same amount of sugar as I would when adding to bottles I'm a newbie with kegs so hopefully someone has experience and a reason not to lol

 

[thegrantickle]

Mmmm I think I would go with the same amount as bottling that's what I'm doing tomorrow filling a corny and same amount of sugar as I would when adding to bottles I'm a newbie with kegs so hopefully someone has experience and a reason not to lol

100% why would it be different to keg or bottle? It's the amount of beer to sugar ratio that matters!

 

[tony0463]

Y

 

[hoppyscotty]

I've had no issues with either method really so have no real preference - I just tend to force carbonate as its just slightly less faff and better support totally closed transfer to the keg and exposure of air/oxygen, and if you have time then the quality of carbonation is fine - I'm rarely in such a rush to need to carbonate in a matter of minutes/hours, but have a keg lid with a carb stone if I ever needed to carbonate that fast. I am now thinking about partial pressure fermenting partly to save on CO2, but also I have a hypothesis that the carbonation from natural methods like pressure fermentation, yields a better 'quality' of carbonation so I'd like to try this method and see if there is any truth to that at all.

I don't want to pressure ferment from the start as I want the flavour contribution of the yeast to come through, but will start spunding, say 3/4 of the way through fermentation, once the yeast flavour contributions have been imparted.