Eyesells Posted August 17, 2018 Share Posted August 17, 2018 Can I just throw the appropriate amount of dextrose drops in my keg seal it up and tap it in two weeks? I’m a Newbie Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted August 17, 2018 Share Posted August 17, 2018 Pretty much yes. But got to use about half strength to a bottle prime and also keep it at good referementation temperature. For certain styles its a winner and I have used it a few times and it works great. Just like a naturally fermented bottle but on tap. Very style dependent though Link to comment Share on other sites More sharing options...
Eyesells Posted August 17, 2018 Author Share Posted August 17, 2018 Thanks which styles would you not use this method for? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 17, 2018 Share Posted August 17, 2018 You will need a CO2 cylinder connected to the kegs to dispense the beer as well as keep it carbonated. Without it the beer will go flat and you'll lose pressure to pour it. What's the reason behind using half the priming sugar that would go into bottles? Been kegging for three years and never done it, always just carbonate them with the gas (I don't like waiting longer than I have to ). Link to comment Share on other sites More sharing options...
Eyesells Posted August 17, 2018 Author Share Posted August 17, 2018 I have two mini kegs 128oz and 175oz but only one carbonater. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 17, 2018 Share Posted August 17, 2018 In that case you'll have to drink one at a time or get another carbonator thingy. I have the 19 litre corny kegs and use a 6.8kg CO2 cylinder with individual lines running to each keg. Little bit bigger than the mini kegs and gas bulbs Link to comment Share on other sites More sharing options...
Eyesells Posted August 17, 2018 Author Share Posted August 17, 2018 Yes sir so ... carbonation in the keg is okay via drops or batch prime method? Link to comment Share on other sites More sharing options...
Wobbly74 Posted August 17, 2018 Share Posted August 17, 2018 The difference in priming sugar required is mainly due to the difference in the relative amount of headspace between individual bottles vs a keg. Effectively you need more co2 to fill the greater amount of headspace in bottles (as a % of the total batch volume) to ensure the right amount of pressure to force the co2 into solution. The 50% ratio is more a rule of thumb, and one I've found to be a little low but it depends on how much dissolved co2 you end up with after fermentation and the amount of headspace you actually end up with (half filling a keg would invalidate the model for example). For 19L kegs I've used around 100-120g for 2.5-ish volumes. When priming 19L kegs you also need to shoot about 20-30psi in them anyway to ensure they seal, but not an issue for mini kegs. Link to comment Share on other sites More sharing options...
Wobbly74 Posted August 17, 2018 Share Posted August 17, 2018 4 hours ago, Eyesells said: Yes sir so ... carbonation in the keg is okay via drops or batch prime method? Batch is fine - I mix up some dex with a small amount of boiling water to dissolve it, stick that in the keg, let it cool a bit and then drop the beer on top of that to mix it through. Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted August 17, 2018 Share Posted August 17, 2018 When ive done it i dont even bother dissolving the sugar. Dump 90g in and dump the beer into the keg on top of it. The yeast will eat it up regardless. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 17, 2018 Share Posted August 17, 2018 Thanks @Wobbly74 makes more sense now Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted August 18, 2018 Share Posted August 18, 2018 13 hours ago, Eyesells said: Thanks which styles would you not use this method for? If your trying to clone a Cooper's beer I would recommend it as there beers have natural carbonation. Also with most Belgian style beers as well. Other beers wouldn't recommend it. Forced carbonation will be fine. Link to comment Share on other sites More sharing options...
Titan Posted August 18, 2018 Share Posted August 18, 2018 Yep I have done this on occasion prior to having extra co2 lines and it works well. Link to comment Share on other sites More sharing options...
Ekymetal Posted August 19, 2018 Share Posted August 19, 2018 Probably a stupid question !! but would this method still work with a partly filled keg? for example 10 ltrs in a 19 ? i have often thought of trying this, I understand you still need c02 to have the beer at serving pressure. cheers Link to comment Share on other sites More sharing options...
Ekymetal Posted August 19, 2018 Share Posted August 19, 2018 On 8/18/2018 at 5:44 AM, Wobbly74 said: The difference in priming sugar required is mainly due to the difference in the relative amount of headspace between individual bottles vs a keg. Effectively you need more co2 to fill the greater amount of headspace in bottles (as a % of the total batch volume) to ensure the right amount of pressure to force the co2 into solution. The 50% ratio is more a rule of thumb, and one I've found to be a little low but it depends on how much dissolved co2 you end up with after fermentation and the amount of headspace you actually end up with (half filling a keg would invalidate the model for example). For 19L kegs I've used around 100-120g for 2.5-ish volumes. When priming 19L kegs you also need to shoot about 20-30psi in them anyway to ensure they seal, but not an issue for mini kegs. Thanks for this information So a party filled keg would need more due the extra headspace? cheers Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted August 19, 2018 Share Posted August 19, 2018 Yep. Less filled more sugar needed per litre of beer due to the headspace. I did do a 3/4 keg once and used my standard 90g of sugar. Was undercarbonated and just supplemented with the forced co2 after that. Link to comment Share on other sites More sharing options...
Smitdog88 Posted August 19, 2018 Share Posted August 19, 2018 On 8/18/2018 at 6:34 AM, Greeny1525229549 said: When ive done it i dont even bother dissolving the sugar. Dump 90g in and dump the beer into the keg on top of it. The yeast will eat it up regardless. +1 I also just dump my 80g of table sugar in, but have been thinking its a bit low for me, will be doing 100g for my next few kegs and will see how they go. Link to comment Share on other sites More sharing options...
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