Hello,
After some good advice, I have purchased this kit 5L MiniKeg Party Kit from BKT.
I do however, have a few question about how to best use it.
1. Force carb or naturally carbonate? Is one method 'better' than the other? I take it you will get more sediment with secondary fermentation occurring in the keg. Not sure which way to go.
2. Usually, I bottle straight from the primary. Should I carry on with this method, kegging from the primary, or will using a secondary improve the final product?
3. Can someone actually talk me through the process of force carbing? I understand there are two options, a fast and slow carb, but I am unsure about what pressure is necessary for both processes and how long it takes. Also, after force carbonation, how quickly is the beer drinkable? Without secondary fermentation, I was unsure if the process would be quicker then naturally fermenting with sugar.
4. What sanitizer would you recommend? I have very hard water, I have used no rinse chem san, but it goes cloudy and I was told this could bake it ineffective. I want to make sure I don't use anything that could damage the keg.
Would be grateful for any help
Thanks
After some good advice, I have purchased this kit 5L MiniKeg Party Kit from BKT.
I do however, have a few question about how to best use it.
1. Force carb or naturally carbonate? Is one method 'better' than the other? I take it you will get more sediment with secondary fermentation occurring in the keg. Not sure which way to go.
2. Usually, I bottle straight from the primary. Should I carry on with this method, kegging from the primary, or will using a secondary improve the final product?
3. Can someone actually talk me through the process of force carbing? I understand there are two options, a fast and slow carb, but I am unsure about what pressure is necessary for both processes and how long it takes. Also, after force carbonation, how quickly is the beer drinkable? Without secondary fermentation, I was unsure if the process would be quicker then naturally fermenting with sugar.
4. What sanitizer would you recommend? I have very hard water, I have used no rinse chem san, but it goes cloudy and I was told this could bake it ineffective. I want to make sure I don't use anything that could damage the keg.
Would be grateful for any help
Thanks