rcd
Well-Known Member
Howdy, I've been bottling, but have come into possession of a CO2 tank and some corny kegs. I've been reading on the subject but have a few things I need clarification on.
1) Is it okay to put a keg in the fridge on its side? Or must it absolutely be standing up to store and/or operate? (My fridge isn't tall enough for one standing up, and I'm trying to see if I can do this instead of having to buy a dedicated keg fridge)
2) I know with bottling, you have primary > secondary > bottle conditioning (at room temp, for 2 weeks +) > put in fridge, etc. What is the process with kegging? Can't seem to figure that out, and neither of my books explain it. Do you condition in the secondary for the standard amount of time (1-2 weeks), transfer to the keg, and then let it sit in the keg for 2 weeks like you would in bottles? (this seems to make sense to me)
Because I see people saying they go from the secondary fermenter to the keg, and immediately stick the keg in the fridge and force carbonate. It seems like you've then forgone the final ("bottle") conditioning phase because it's cold now (unless you went an extra two weeks in the secondary fermenter, but that wouldn't be the same and it would be too long in there with the yeast and all) And at what point should you force carbonate, after conditioning period or before?
Help me understand where the conditioning comes in here with kegs. Cause I know beer isn't ready to go right after coming out of the secondary.
3) If you buy a dedicated fridge, say the Sanyo SR-4912m which seems to be popular, where can you get those dolly/casters/handles/etc for rolling it around? Probably wouldn't mess with an external tap for a little while.
4) How much of a hassle is it to clean the corny kegs? Easier than bottles I assume?
Thanks.
1) Is it okay to put a keg in the fridge on its side? Or must it absolutely be standing up to store and/or operate? (My fridge isn't tall enough for one standing up, and I'm trying to see if I can do this instead of having to buy a dedicated keg fridge)
2) I know with bottling, you have primary > secondary > bottle conditioning (at room temp, for 2 weeks +) > put in fridge, etc. What is the process with kegging? Can't seem to figure that out, and neither of my books explain it. Do you condition in the secondary for the standard amount of time (1-2 weeks), transfer to the keg, and then let it sit in the keg for 2 weeks like you would in bottles? (this seems to make sense to me)
Because I see people saying they go from the secondary fermenter to the keg, and immediately stick the keg in the fridge and force carbonate. It seems like you've then forgone the final ("bottle") conditioning phase because it's cold now (unless you went an extra two weeks in the secondary fermenter, but that wouldn't be the same and it would be too long in there with the yeast and all) And at what point should you force carbonate, after conditioning period or before?
Help me understand where the conditioning comes in here with kegs. Cause I know beer isn't ready to go right after coming out of the secondary.
3) If you buy a dedicated fridge, say the Sanyo SR-4912m which seems to be popular, where can you get those dolly/casters/handles/etc for rolling it around? Probably wouldn't mess with an external tap for a little while.
4) How much of a hassle is it to clean the corny kegs? Easier than bottles I assume?
Thanks.