themartinezmafia
Active Member
This past weekend I kegged my first American Pale Ale. My plan was to force carb to have it ready for a family get together the following week. I was under the impression that I still needed to add priming sugar prior to force carbing, Im now realizing I was wrong. So after sitting in my primary fermenter for little over three weeks I transferred my brew to the keg. At this point I dumped 1/3 cup of priming sugar into the keg and hooked it up to 30 lbs of CO2 to ensure a proper seal.
My first question is should I have added water to the priming sugar before dumping it into the keg?
Second question, is 1/3 cup of priming sugar enough to ensure the beer is properly carbonated?
Third, since Im not able to force carb how long am I going to need to wait before I can drink my APA? Should I keep it at room temp during this time or can I place it in the deep freezer at around 32 degrees? Will this speed up the time?
Any help and advice would be much appreciated.
My first question is should I have added water to the priming sugar before dumping it into the keg?
Second question, is 1/3 cup of priming sugar enough to ensure the beer is properly carbonated?
Third, since Im not able to force carb how long am I going to need to wait before I can drink my APA? Should I keep it at room temp during this time or can I place it in the deep freezer at around 32 degrees? Will this speed up the time?
Any help and advice would be much appreciated.