Young's keg + CO2 capsule carbonator

[leondz]

I've finally picked up some basic kit for force carbonation (young's pressure keg, young's pressure cap, CO2 capsules). The instructions seem pretty specific but there's a weird bit where it begins "don't carbonate the keg when it has beer in", which produced a pretty strange expression on my face :wha:. It waffles on about secondary ferm, which is of course a perfectly sensible thing to talk about. Now, I want to carbonate a brew that's pretty much finished (started 8 days ago) what's the best bet? If this were wine I'd add sulphites and K-sorbate and be happy, though of course the sorbate's no good with the alcohol levels found in beer. What's my best bet? :hmm:

 

[Moley]

If this were wine I'd add sulphites and K-sorbate and be happy, though of course the sorbate's no good with the alcohol levels found in beer.

Sorry, I'm offering no help whatsoever with your question, I don't possess a keg of any description (yet) and bottle all my beers while they are still a living thing.

However, there will come a time when I need portable beer with no sediment and have to look at barrels or Cornies, so would you mind elaborating on why Potassium Sorbate's no good with beer?

 

[prolix]

if your beer is 8 days in it will secondary ferment still in the keg, not much but it will. Also it will have a lot of co2 still in it dissolved which should easily be enough for good mouth feel.

For bitters and ales in a keg put them in and leave for a week and you will see sediment and pressure will have built up, serve using pressure then when it slows use the bulbs to help serve.

For lagers you are never going to get enough pressure for that larger bubble with a plastic keg, not before it balloons or splits anyhow.

plastic kegs are not for forced carbonation just natural carbonation and serving pressures.