I was just reading the article in BYO about priming. Does anyone agree with the statement in the article that priming sugar for kegs should be cut in half? I have NEVER heard this before. It might well explain why all my kegged batches are excessively foamy...
Yes....I agree............
5 gallons of bottled beer has a lot more headspace to pressurize than a 5 gallon keg
I have never sugar primed a
I have never sugar primed a keg. Do you get the kegs cold?
"Get kegs cold"? I dont even
"Get kegs cold"? I dont even serve kegs cold... Plus I pressurise the keg to displace any O2 that is in the headspace.
I guess I know why my beers so foamy. Cant brew now anyway. About to let my last batch go to waste. Its been sitting on the yeast for too long already, and I dont see any hope in sight to have time to move it to the keg. Daniel's not doing well. Will update the site when I know more.
The lower the temp the lower
The lower the temp the lower the pressure. Beer holds more co2 when its cold. While its cold it wont foam as bad as warm beer
i use half a cup per keg
i use half a cup per keg instead of 3/4 cup. it seems to do fine and it saves on co2 i have found.
I felt guilty not being at
I felt guilty not being at the hospital last night, which inspires me to DO something, so I kegged my IPA. My notes indicate 5oz DME to Prime 5 gallons. I used 2.5oz this time... We'll see I suppose.