Clever priming sugar required

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My experience is from normal fermenting (non-pressurised) is there's always a release of gas after shaking. This would be before bottling and after adding finings. Shake to disperse same, release pressure and start bottling.
Something for next time.
 
Nope. Never said I used it as a sanitiser.

I don't use a proprietary sanitiser. Kitchen clean (can eat off it) is good enough for me.

Edit: typo
 
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This has turned into a daisy chain. By having a ⅔ fill in the corny, it produces enough gas. Either for itself, or the next up helps outs by utilising its vent.

Just need to build gas to gas jump lead, with valves and a gauge.
 
Quick update. Half filling two cornies seems to be working a treat. First glass is still alarmingly like something Mr whippy would serve, but after that....All good.
 
Is that to avoid the yeast? FWIW the Oxebar kegs come with a floating dip tube with a filter cage on the end which you (I) cut to just reach the bottom. Every pint is completely clear until it kicks leaving just about half a pint of slops in the keg.
 
Quick update. Half filling two cornies seems to be working a treat. First glass is still alarmingly like something Mr whippy would serve, but after that....All good.
What style of beer ?
What carbonation level ?
What serving pressure ?
And what beer length and diameter ?
I'm wondering if the first glass foam was down to the temperature of the tap.
 

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