Brewing Master

Question:

With a corny keg and CO2, you can control this entirely from flat to Old Faithful.  Some would say you can with priming sugar too, but I’d argue that measuring by volume isn’t going to be as repeatable. There are other variables as well. It’s very easy with force carbonation:  set the pressure according to the temperature and the desired volumes of CO2.  You can still bottle as much as you want. Regards, Mike Sharp

– Hide quoted text — Show quoted text – I opened up a bottle of Nut Brown Ale I brewed this summer. The taste was great, the same as it was since it was first carbonated. The only difference is that it had that carbonation "bite" to it. That tingle on the tonge that I get from the local brew pub. How can I get this in all my beers? I like to brew wheat beers, where it says not to age them, drink after carbonation. I am normally a all bottle kind of guy. I have recently picked up a few corny kegs, party pigs and mini-kegs. Should I prime with more sugar?  I use 2/3 ~ 3/4 cup per 5gal. Can I increase this with the expectation to drink the beer quickly? Will the corny keg and CO2 provide this quickly? any suggestions?

Response:

I opened up a bottle of Nut Brown Ale I brewed this summer. The taste was great, the same as it was since it was first carbonated. The only difference is that it had that carbonation "bite" to it. That tingle on the tonge that I get from the local brew pub. How can I get this in all my beers? I like to brew wheat beers, where it says not to age them, drink after carbonation. I am normally a all bottle kind of guy. I have recently picked up a few corny kegs, party pigs and mini-kegs. Should I prime with more sugar?  I use 2/3 ~ 3/4 cup per 5gal. Can I increase this with the expectation to drink the beer quickly? Will the corny keg and CO2 provide this quickly? any suggestions?

Response: