carbonation in the keg

[djbadger]

Evening All,

My first post here, although I've been reading for a while and picked up loads of tips so thanks for all that.

I've been brewing kits and kegging the results for a few years now, and always prime with sugar to get some carbonation pressure in the keg. After a few pints have gone down, I top up with gas to keep up the pressure. My last kit (Brupaks Birkby Bitter: nice pint) went all the way to the bottom without losing pressure at all, and it took me about six weeks to get there. Any offers as to why this might be? Was it carrying on with a very slow secondary fermentation the whole time? It was reasonably clear and tasted good....

Cheers
Badger

[Ditch]

Well, I can't think of another explanation. Can you?

[PureGuiness]

Less CO2 absorbed by the beer because of the higher ambient temperatures of late? Maybe?

[djbadger]

The heat may well be the answer. Thanks.

Badger

PS Inspired by the Ditch's Stout threads I've got a kit ready to go - looking forward to joining the massed ranks of DS converts soon.