I have a few 50litre kegs to be carbonated by hand. I have read a lot about temperature and cooling the beer down to allow CO2 to be absorbed and this is certainly the advice given to hombrewers but in every instance I have seen they keep the keg in a fridge after carbonating.
My questions are :
1. Does it need to be done at a low temp ? Naturally carbonated kegs and bottles arent.
2. If it is done at a low temp and the keg is allowed to reach room temp, does the CO2 release from the beer and go into headspace ? Wouldnt the same apply to bottles ?
3. I have seen commercial kegs served at room temp through an ice box and they have normal head etc. Is there a difference in the process that these kegs go through ?
4. Any suggestions greatly appreciated. I have found my attempts so far at normal temp have not carbonated sufficiently and I am concerned about carbonating at low temp then transporting and/or serving from a keg at room temp.
Thanks in advance
My questions are :
1. Does it need to be done at a low temp ? Naturally carbonated kegs and bottles arent.
2. If it is done at a low temp and the keg is allowed to reach room temp, does the CO2 release from the beer and go into headspace ? Wouldnt the same apply to bottles ?
3. I have seen commercial kegs served at room temp through an ice box and they have normal head etc. Is there a difference in the process that these kegs go through ?
4. Any suggestions greatly appreciated. I have found my attempts so far at normal temp have not carbonated sufficiently and I am concerned about carbonating at low temp then transporting and/or serving from a keg at room temp.
Thanks in advance
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