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Due to some CO2 cylinder carbonation problems I have resorted to the desperate method of pouring sugar into the keg. Which is probably bad, as I have found out here all I needed was lower temperatures and appropriate tubing.

Fortunately, my sugarized keg did not start fermenting due to the lowish temperatures in the room it is deposited in. I should mention that there was some carbonation in the keg when I have poured the sugar (I got a geyser out of it at pouring time). What should I best do now ?

a) rack it and re-attempt the pressure-carbonation at lower temps ?

b) move the keg to higher temp, let it ferment the sugar and then

b1) move it to lower temps and leave it like that

b2) rack it off the dead yeasts then move it to lower temps, and lose lots of acid in the process

Or else ?

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  • Did you put sugar in a keg of beer to do a bottle-like carbonation? (which is a known method)
    – Kingsley
    Nov 13, 2018 at 4:16
  • @Kingsley of cider, yes, that's what I have done
    – kellogs
    Nov 13, 2018 at 17:25

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I'm assuming you put the correct amount of priming sugar into a keg for natural carbonation.

Just to keep it simple, I would simply close off the keg, and leave it somewhere to keep the yeast warm for 2 weeks. This should ferment out the sugar, and carbonate the keg.

The next step is to refrigerate for a while to drop-out the yeast.

Finally, tap the keg. The first few glasses will have most of the yeast from the bottom of the keg, but after that it should be mostly OK.

It's your beverage, so if you want to decant it off the excess sugar, etc. etc. then do that instead. But at least some of the sugar will have dissolved, and will re-ferment, even at low temperatures.

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  • hmm, there already is too much xylithol in it so I don't want it any sweeter. "The first few glasses will have most of the yeast from the bottom of the keg" - brilliant!
    – kellogs
    Nov 13, 2018 at 17:28
  • but ... I think I have put more sugar than the chart said.Maybe some 20% extra. That's one issue. The other is that the chart spcified the sugar quantity for 17 C. Since there has been no fermentation at 17 degrees C I will be moving the cider keg to 22 C. Is there any danger of it going kaboom ?
    – kellogs
    Nov 13, 2018 at 17:30
  • @kellogs - if there was too much sugar added, just let it ferment for a day or so first. 17C is not a too-low temperature for ale yeast fermentation. A temperature of >= 15C is the generally recommended lower-limit for ale yeast performance. Does your keg have a pressure-release valve? I would guess it would be OK, but just release some excess pressure if you're concerned.
    – Kingsley
    Nov 13, 2018 at 21:37
  • I don't know, my keg has been sitting there for weeks, no fermentation. "just let it ferment for a day or so first" - and then ? No, the keg doesnt have that. But I could use the couple which is connected to thecylinder regulator which does have relief valve.
    – kellogs
    Nov 13, 2018 at 21:40

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