kieran o connor
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- 12/11/24
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Just wondering if anyone has ever tried adding sugar to a keg (instead of gassing with CO2), left it for a few weeks to generate CO2, then hooked it up to the gas to serve.
I always save a couple of bottles when kegging, spoonful of brown sugar and stow them away in a cupboard for for a month or so then crack them after the keg has finished. They always taste different to the keg pour, more mellow somehow like they've been appropriately 'aged'.
It occurred to me the back of the cupboard approach could also be taken in a keg without all the hassle of bottle washing etc. Interested if anyone has tried it and what were the results?
I always save a couple of bottles when kegging, spoonful of brown sugar and stow them away in a cupboard for for a month or so then crack them after the keg has finished. They always taste different to the keg pour, more mellow somehow like they've been appropriately 'aged'.
It occurred to me the back of the cupboard approach could also be taken in a keg without all the hassle of bottle washing etc. Interested if anyone has tried it and what were the results?