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hey folks I just tapped my Saison today and it is thin and not carbonated very much. I get lots of foam but once that disappears the beer is thin. What do you think went wrong?
I’m curious as to the purpose of adding 5 oz of sugar in order to carbonate the keg. If the keg is going on gas, why prime with sugar?The Belle Saison yeast always goes way past target FG when I use it. I always use around a pound of wheat malt for a 5 gallon batch. This definitely helps with head retention. It also helps with mouth feel. Flaked wheat should give similar results, but I rarely use it.
I use priming sugar in a keg for this. Usually about 5 ounces for 5-gallons. At room temperature, this easily carbonates in a week. Did you have a good seal on the keg?
Some people prime their kegs with sugar, then use gas to dispense the beer.I’m curious as to the purpose of adding 5 oz of sugar in order to carbonate the keg. If the keg is going on gas, why prime with sugar?
You can carbonate a keg by either putting it under pressure and allowing the CO2 to dissolve, or you can add priming sugar, just like you do when bottling. There are pro’s and con’s to each method.I’m curious as to the purpose of adding 5 oz of sugar in order to carbonate the keg. If the keg is going on gas, why prime with sugar?
I have heard some people state that it stresses the yeast. However, I have not seen any controlled studies stating this. I have seen where several people have done this with some success.I am curious to know what the cons are to carbonating under pressure.
Wow that sure is a beautiful sculpture. I have their 20 gal mash tun and I love it. But you’re right it’s pricey.For fermenting under pressure, this is a great setup. The primary drawback on this is the price. You can ferment under pressure, dump your trunk, carbonate naturally with a sounding valve, cold crash, and perform a pressurized transfer to a keg.
https://www.ssbrewtech.com/collections/all-unitanks/products/7-gal-unitank
None I can find. I just recently switched from bottling to kegging and can find no downside of conditioning under pressure.I am curious to know what the cons are to carbonating under pressure.
There's a few triangle tests, mainly Brulosophy, that show people can taste the difference between force carbed and yeast carbed. Then it comes down to preference. Though there's as many that show no difference. Probably depends on style.I am curious to know what the cons are to carbonating under pressure.
After the first 3 beers who really cares?There's a few triangle tests, mainly Brulosophy, that show people can taste the difference between force carbed and yeast carbed. Then it comes down to preference. Though there's as many that show no difference. Probably depends on style.
Bubba, I plan to allow A Saison I just made last week to secondary in a keg for 6 months and add Brett for that 6 months. If I then just add 5 oz of sugar to the keg as you’ve stated, do I need to add yeast too because of the 6 months that will have past?The Belle Saison yeast always goes way past target FG when I use it. I always use around a pound of wheat malt for a 5 gallon batch. This definitely helps with head retention. It also helps with mouth feel. Flaked wheat should give similar results, but I rarely use it.
I use priming sugar in a keg for this. Usually about 5 ounces for 5-gallons. At room temperature, this easily carbonates in a week. Did you have a good seal on the keg?