Kegging questions

Brussels Sprout

I've made a couple of brews in the past where I bottled the beers but this time around I'm going to try and keg it. So I have a steel keg which I can open up and syphon beer into. I also have C02, a regulator, a cooler, a tap and a connection for the top of the keg which allows me to apply the CO2 into the keg so as to draw the liquid out at the same time.

So the question I have is with the kegging procedure. At the moment I have the beer fermenting. When this process is complete can I just syphon the beer into the keg and then lock it up for a few weeks? If so do I need to add sugar to kick off a secondary fermentation or will the fact that I am going to be carbonating with CO2 mean that this is not necessary?

A second question then regards gelatine. I heard from someone that using this gives a cleaner end product. Is this true and at what stage do I need to add it and where can I find it?

oblivious

Brussels Sprout wrote: »

I
So the question I have is with the kegging procedure. At the moment I have the beer fermenting. When this process is complete can I just syphon the beer into the keg and then lock it up for a few weeks? If so do I need to add sugar to kick off a secondary fermentation or will the fact that I am going to be carbonating with CO2 mean that this is not necessary?

you can carbonate with sugar (use a priming calculator or around 80-100g per 20 liters) if you want, i used to but switched over to force carbonation as i could not see any befits to conditioning and there are a few drawn backs

Brussels Sprout wrote: »

A second question then regards gelatine. I heard from someone that using this gives a cleaner end product. Is this true and at what stage do I need to add it and where can I find it?

yep to place to a add it, a few days before be you transfer the beer or added it to the keg

BeerNut

oblivious wrote: »

i used to but switched over to force carbonation as i could not see any befits to conditioning

I hope you're happy: you've just made Roger Protz cry.

Brussels Sprout

oblivious wrote: »

you can carbonate with sugar (use a priming calculator or around 80-100g per 20 liters) if you want, i used to but switched over to force carbonation as i could not see any befits to conditioning and there are a few drawn backs

What would be the result if I syphoned into the keg, didn't add any sugar and then left it there for 2-3 weeks before then applying C02 just before serving?

mayto

Brussels Sprout wrote: »

What would be the result if I syphoned into the keg, didn't add any sugar and then left it there for 2-3 weeks before then applying C02 just before serving?

Well for a corny keg you want the c02 pressure to to seal the keg firstly. Also you would usually give the keg a couple blasts of c02, releasing the pressure each time to expel the oxygen in the keg. I see no benefit in carbing a keg with sugar as you are going to generte more yeast that way too, unless of course you have no c02 left:D

oblivious

BeerNut wrote: »

I hope you're happy: you've just made Roger Protz cry.

Well Roger technically wouldn't allow a Victorian mild be called real ale or CAMRA for that matter

oblivious

Brussels Sprout wrote: »

What would be the result if I syphoned into the keg, didn't add any sugar and then left it there for 2-3 weeks before then applying C02 just before serving?

You may get some oxidation, as the lids generally need some pressure on them to form a air tight seal

Brussels Sprout

Is it possible to pressurise the keg and then unhook the gassing/tapping equipment whilst leaving the keg pressurised?

oblivious

Brussels Sprout wrote: »

Is it possible to pressurise the keg and then unhook the gassing/tapping equipment whilst leaving the keg pressurised?

oh god yea, perfectly