As soon as I put the beer and corn sugar for priming into the keg I seal the lid with 30 psi of CO2 and purge it a couple of times to remove any oxygen. I then disconnect the gas line and let it sit for a couple of weeks at room temperature. The 30 psi guarantees me of a good seal but does not actually carbonate the beer. The sugar does that over the next couple of weeks. I then put the keg into the keezer and connect the gas line at serving pressure. After a day or two to cool down it's ready to tap.
ChuckO said:As soon as I put the beer and corn sugar for priming into the keg I seal the lid with 30 psi of CO2 and purge it a couple of times to remove any oxygen. I then disconnect the gas line and let it sit for a couple of weeks at room temperature. The 30 psi guarantees me of a good seal but does not actually carbonate the beer. The sugar does that over the next couple of weeks. I then put the keg into the keezer and connect the gas line at serving pressure. After a day or two to cool down it's ready to tap.
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