kit beer in corny kegs

[beerhunter]

just a quick question, I am thinking of buying a corny keg set up and was wondering if you still have to put priming sugar into the corny with kit beer?
TIA

 

[Bigcol49]

Hi!
Yes.
No.
It depends on how you want to carb up your beer.
If you want to carb naturally, add sugar to your beer in the keg and keep it warm for a couple of weeks, then chill (just as you would for bottles). The first couple of pints will be cloudy, but after that sediment should not be a problem.
If you want to force carb your beer, hook the keg up to your glass bottle, set an appropriate pressure and leave chilling for two weeks. If you want to carb your beer more quickly, crank up the pressure to 20 or 30psi and roll the keg backwards and forwards on the ground with your foot for about ten minutes.
There is plenty of advice online about force carbing.

 

[Druncan]

I thought that force carbing seems to save the extra hassle with your brews having to start fermenting again and then taking more time to clear? I just do the CO2 20psi blast and leave 6-8*C for three weeks. Job done!

 

[Bigcol49]

I just do the CO2 20psi blast and leave 6-8*C for three weeks. Job done!

Hi!
That would give you a beer carbonated to 2.99 to 3.09 volumes of CO2. That's a highly carbonated beer.

 

[3FJ]

So maybe he drinks his beer with a spoon? I'm new to corny kegs and just info gathering but there are some seriously laissez faire attitudes to the things others describe as mandatory protocol on here. Ima keep doing my research

 

[Bigcol49]

there are some seriously laissez faire attitudes to the things others describe as mandatory protocol on here

Hi!
The basic principle is this: If it works for me, it works for me.
There are many "mandatory protocols" that have been challenged by homebrewers e.g. the no-chill process in place of rapid cooling of the wort.
As far as members who have a laissez faire attitude, just let them get on with it and don't interfere. [Warning: irony alert]

 

[3FJ]

Just spent most of the day researching this no-chill method. Are you an advocate and do you know anyone who's managed to use it sucessfully for light beers/hoppy beers without excessive bitterness/loss of hop aroma? Seems like the trade off.