Hey Guys,
Looking for advice on carbonating our belgian style ales for consumption in our taproom only. These beers are not sold to off-premise accounts and therefore we can train/inform our staff on how to serve them correctly.
We have a short draw system, around 5 feet to our faucets and our cooler stays around 36-38 degrees F.
We are curious if anyone has experience with how many volumes we could get away with carbonating our Belgians to.
Thanks in advance.
Looking for advice on carbonating our belgian style ales for consumption in our taproom only. These beers are not sold to off-premise accounts and therefore we can train/inform our staff on how to serve them correctly.
We have a short draw system, around 5 feet to our faucets and our cooler stays around 36-38 degrees F.
We are curious if anyone has experience with how many volumes we could get away with carbonating our Belgians to.
Thanks in advance.
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