Priming in Keg

[Halifax_Jeff]

I've got a cider I really don't want to bottle and I have an extra keg I can use. I noticed a few older posted that say to use about 1/2 of the priming sugar... what's the rationale behind that? I can't seem to find a definitive answer other than the fact that you can correct your level of carbonation with co2 later if need be.

[LeafMan66_67]

I've got a cider I really don't want to bottle and I have an extra keg I can use. I noticed a few older posted that say to use about 1/2 of the priming sugar... what's the rationale behind that? I can't seem to find a definitive answer other than the fact that you can correct your level of carbonation with co2 later if need be.

I believe it has to do with the amount of head space per volume of beer in the container. I use Beersmith to get my quantity of dextrose, and for the keg, it is approximately half of the amount for bottles. Works fine for me.

[Halifax_Jeff]

I've got a cider I really don't want to bottle and I have an extra keg I can use. I noticed a few older posted that say to use about 1/2 of the priming sugar... what's the rationale behind that? I can't seem to find a definitive answer other than the fact that you can correct your level of carbonation with co2 later if need be.

I believe it has to do with the amount of head space per volume of beer in the container. I use Beersmith to get my quantity of dextrose, and for the keg, it is approximately half of the amount for bottles. Works fine for me.

Didn't even think of using Beersmith to figure it out. Thanks for the reply!

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