Looking for some advice. Recently keg conditioned an IPA in a corny keg at 7g priming sugar / litre. Kept at approx 21c for two weeks. On first try had plenty of foam but body was a little on the flat side. Also by half way through the keg it got really flat. Still some foam but even less Co2 in the beer. Am I priming enough and should I be keeping the keg under pressure even when not drinking from it. Any advice welcomed.
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Sometimes people force carbonate because you can use a fining to clear the beer before putting into the keg, this means it is clear and you wont get much in the way of sediment in your finished beer. If you most of the suspended yeast from a beer by using a fining before transferring to the keg and then prime it, there wont be much yeast left to work on the priming sugar and produce the carbonation, and if you keep all the suspended yeast in when transferring into the keg it may be more cloudy when dispensing