Does anybody know of a good source to consult on "exacting" bottle and keg conditioning/carbonation via re-yeasting and priming?
Have experimented with this on a pub level but have recognized the differences between keg/bottle. Keg conditioning is seemingly much more difficult to pinpoint to precision [for me, atleast.]
Some breweries seem to have nailed precision in the art of bottle carbonation - Allagash and Dupont, for example...
Is there a helpful formula that i should be aware of? [Boost in Gravity from priming - terminal = particular amount of C02 production...]
thanks,
shaun
Have experimented with this on a pub level but have recognized the differences between keg/bottle. Keg conditioning is seemingly much more difficult to pinpoint to precision [for me, atleast.]
Some breweries seem to have nailed precision in the art of bottle carbonation - Allagash and Dupont, for example...
Is there a helpful formula that i should be aware of? [Boost in Gravity from priming - terminal = particular amount of C02 production...]
thanks,
shaun
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