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Keg Carbonation

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Old 03-03-2012, 10:25 AM   #1
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Keg Carbonation

Hey all,
I usually keg in 5 gal corny kegs and force carbonate for the sake of time, but have wanted to try naturally carbonating in the keg for a while now. I tried with the red ale I finished up a couple weeks back, but it didn't carbonate, so I wound up force carbonating it anyway. Wound up with the ale cloudy instead of nice and clear as it was when I kegged it. Other than adding in the priming sugar, what am I missing? Any tips or advice would be appreciated.
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Old 03-03-2012, 10:30 AM   #2
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Good question. I always bottle my 5-gal batches, using corn sugar to promote krausening. With a keg, I don't know what the dynamics of the secondary fermentation would be. Subbed for answers!
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Old 03-03-2012, 10:36 AM   #3
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Paul,
I gave up bottling after brewing for only year, got tired of crates of bottles stacked up in my apartment and the hassle of sanitizing them. Plus it's nice just pulling a tap handle for a nice cold home brew. My beer fridge holds 2, 5 gallon kegs with taps in the door and 3 cases of bottles.
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Old 03-03-2012, 10:39 AM   #4
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Of course you need some viable yeast in the keg for priming sugar to work, did you get it to clean?
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Old 03-03-2012, 10:39 AM   #5
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I hear you. I'm gonna have to read up on in-keg carbonation. From the little bit of knowledge I have, it seems like the pros all use some kind of CO2 injection.
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Old 03-03-2012, 10:43 AM   #6
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Quote:
Originally Posted by RV7Garage View Post
I hear you. I'm gonna have to read up on in-keg carbonation. From the little bit of knowledge I have, it seems like the pros all use some kind of CO2 injection.
Heilemann's Old Style and Special Export claimed "Krausened" and they did do a 10% active ferment blended into finished beer, but it was always rather a gimmick and they topped off with forced carbonation like everyone else.

Sierra Nevada technically calls their beers bottle and now can finished but the amount of carbonation derived is tiny vs forced carb.
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