Kegging Tonight

[Niall K]

I will be kegging my first batch of brew tonight into a Corny keg. Two questions, how much priming sugar do I need to use? It’s a 5 gallon batch and will be using glucose. Also do I need to pressurise the keg with CO2 when I’m finished or let the priming sugar build the pressure up?

[tubby_shaw]

If it's 5 imperial gallons or 23 litres you're going to need some bottles as well
The reccomended capacity is 19L but you can squeeze 20 litres into a corny so you need something to do with the other 3 litres.
To prime I would add 50g glucose to an ale and 70g for a pils type lager.
You will need to pressurise the keg with CO2 to get a seal.

[Andy]

When I transfer to cornie I firstly fill the cornie with CO2, leave it for 15 mins or so then pull the pressure relief valve to equalise the pressure. I then transfer the beer fit the lid again, pressurise with CO2, leave 10 mins, vent off some pressure using the relief valve, leave 10 mins, vent off more etc. Finally pressurise to about 5-10 psi and leave it. I don't bother with priming sugars.

[Niall K]

Just out of curiosity, why do you pressurize the keg, wait 15min, release the pressure and pressure again? Also what pressure is needed to seal the lid?

[Andy]

Just out of curiosity, why do you pressurize the keg, wait 15min, release the pressure and pressure again? Also what pressure is needed to seal the lid?

I fill the keg with beer after the pressure release! So the lid's been opened, some air will have got into the keg etc etc. After the lid's been put back on then I pressurise and then go into the wait 10 mins, release SOME pressure etc phase so that any air in the keg is purged out.

Pressure to seal the lid ? Depends on your keg seal, some will seal fine without any gas, most need 5-10 psi.

[delboy]

Just out of curiosity, why do you pressurize the keg, wait 15min, release the pressure and pressure again? Also what pressure is needed to seal the lid?

Its to purge air out of the keg (air = 21 % oxygen = bad for beer ie spoils it by oxidation). Because Co2 is heavier than air it will sink down onto the beer to form a protective blanket. By venting you are getting rid of the lighter air, you do this several times to ensure you've got rid of all the air and the beer is in a co2 environment.
If your impatient this also allows you to shake the bajusus out of it when linked to the gas to get more co2 dissolved into it so you can drink it quicker (although this is frowned upon, very easy to overcarb apparently and you're more likely end up drinking 'green'' beer).