Is one method better than the other?
The joy of kegging
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Brewbeer22 wrote:I shake my kegs to force carb. I've found that 50 psi and 45 seconds of shaking at 60-65 degrees gets the carb level just about right on a keg that has been filled all the way. Even less time shaking is needed if the keg is not filled all the way.
YMMV and be careful, shaking to carb in this manner can easily result in a keg full of beer that comes out as foam.
560sdl wrote:Seriously? Less than a minute at room temps, chill it down and it is carbonated?
MullerBrau wrote:I don't like the extra sediment that comes from keg priming so I prefer set it and forget it.
GoldenChild wrote:I would say that the only benefit to priming with sugar would be if you didnt have room in your kegerator. Other then that i dont understand why someone would even bother with it.
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