removing sugar / dead yeasts / residues from keg

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 ?

Topic residual sugar kegging temperature yeast homebrew

Category Mac

1
answered at

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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