Corny basics?????

[suffolkbeer]

Im soon to be receiving a corny kit (already got Co2) and will be brewing this coming weekend to fill it (milk stout)!

I could do with tips on how to use the corny. What pressures and times I need to carb/condition for.
Also serving pressures etc

I’ve only really been packaging in bottles until now so completely clueless at kegging, lol

 

[HarryFlatters]

I'm in the same boat - looking forward to seeing some responses and I hope you don't mind the thread hijack.

There are plenty of videos on YouTube that explain fundamentals, and there are plenty of tables available that give you the correct pressures of CO2 for carbing beers to the correct volumes at a given temperature. However, there are things I'm confused about, such as can I lager in a corny keg, and if so can I carb the beer at the same time, or do I purge the air in the headspace and carb after lagering?

 

[Sadfield]

This covers alot of it...

https://byo.com/article/3-ways-to-carbonate-your-keg-techniques/

Here's a chart for calculating head pressure...

http://ale.gd/blog/wp-content/uploads/2015/08/JollyGoodBeer_PSI_Chart_for_CO2.png

@HarryFlatters Yes you can carbonate and condition at the same time. Once carbonated the gas can be disconnected and the keg stored for lagering longer, if needed.

 

[HarryFlatters]

Yes you can carbonate and condition at the same time. Once carbonated the gas can be disconnected and the keg stored for lagering longer, if needed.

Champion :)

 

[phildo79]

I'm on my second brew in the corny so I am by no means an expert. However so far I have found priming the keg with a 1/2 cup of table sugar to work well. Just leave the keg alone for two weeks and then chill it before serving at 10 psi. I haven't had the need to force carb, and with two kegs, I hope I never do. Since you have to wait a while for the beer to condition, you might as well let the small amount of sugar do the work for you, IMO.

It might be worth investing in a second keg if this method appeals to you.

There is also a good video on YouTube by Dave Carpenter that explains pretty much everything you need to know. I would advise watching this.

 

[Sadfield]

Horses for courses, some styles don't suit secondary fermentation.