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Or dummer than dummies
I've never kegged. Now I bought 2 x 8 ltr kegland oxebar kegs with tapping heads.
Just got them and assembled the tapping head. Bit more tricky than it looked at the video.
https://www.kegland.com.au/8l-oxebar-mono-polymer-keg-with-cap.html
Maybe my fingers are just to fat or the space for the beer line too small
Anyway, that's done.
Now I got 5 litre simple cider on the go that I thought would be nice to play with.
I would like to naturally carb it in the keg and then (obviously) use CO2 to pour.
I got 3 more litre of apple juice that I was thinking of using instead of priming sugar, but that is way way too much sugar (1 litre juice contains about 10 % sugar (100 gr))
Simple cider was started on 9 Feb, so I figure I just add 2 or 3 liters of the juice snd let it ferment in the current fermenter and then move to the keg and add priming sugar or apple juice.
So far that looks like bottle conditioning.
How much sugar to use? I read somewhere that you should use about half from "normal"?
I assume you close the keg with the carbing head while carbing/conditioning? With disconnect attached?
I could also transfer now from the fermenter to the keg and add more juice to the keg and put an airlock on the whole thing (I think I got a fitting bung). Then after a couple days, remove airlock and close with tapping head and sort of see what pressure I end up with.
(Or wait for fermentation to finish, remove airlock, add correct amount of sugar or apple juice and close keg with tapping head)
Just wondering about trub in the keg
What do you all think I should do?
I've never kegged. Now I bought 2 x 8 ltr kegland oxebar kegs with tapping heads.
Just got them and assembled the tapping head. Bit more tricky than it looked at the video.
https://www.kegland.com.au/8l-oxebar-mono-polymer-keg-with-cap.html
Maybe my fingers are just to fat or the space for the beer line too small
Anyway, that's done.
Now I got 5 litre simple cider on the go that I thought would be nice to play with.
I would like to naturally carb it in the keg and then (obviously) use CO2 to pour.
I got 3 more litre of apple juice that I was thinking of using instead of priming sugar, but that is way way too much sugar (1 litre juice contains about 10 % sugar (100 gr))
Simple cider was started on 9 Feb, so I figure I just add 2 or 3 liters of the juice snd let it ferment in the current fermenter and then move to the keg and add priming sugar or apple juice.
So far that looks like bottle conditioning.
How much sugar to use? I read somewhere that you should use about half from "normal"?
I assume you close the keg with the carbing head while carbing/conditioning? With disconnect attached?
I could also transfer now from the fermenter to the keg and add more juice to the keg and put an airlock on the whole thing (I think I got a fitting bung). Then after a couple days, remove airlock and close with tapping head and sort of see what pressure I end up with.
(Or wait for fermentation to finish, remove airlock, add correct amount of sugar or apple juice and close keg with tapping head)
Just wondering about trub in the keg
What do you all think I should do?