I'm looking to improve our bottle quality, and the first thing on my list is co2 levels.
Some nitty-gritty...
We rack straight off of a bright tank at about 1 bar of pressure, or 14.5 psi, usually at 4-8 degrees C depending on ale or lager, and it runs between maybe 7 to 10 meters of line depending on which bright tank its coming from. Co2 is usually natural from the primary fermentation, though we occasionally force carbonate when a mistake is made and we're under the 1 bar mark.
We're using a 2 head filler from a Japanese company called ROOTS, so likely no help there for good info...
Our bottles go through a flash pasteurization process for about 10 minutes at 62 C.
So, when first poured, we get an ample head which dissapates quickly and has little persistent co2 activity. After 5 minutes, the beer is nearly flat, though a stir will rouse up some bubbles. I'd like to keep the rising carbonation more presistent and continuous.
Thoughts?
Some nitty-gritty...
We rack straight off of a bright tank at about 1 bar of pressure, or 14.5 psi, usually at 4-8 degrees C depending on ale or lager, and it runs between maybe 7 to 10 meters of line depending on which bright tank its coming from. Co2 is usually natural from the primary fermentation, though we occasionally force carbonate when a mistake is made and we're under the 1 bar mark.
We're using a 2 head filler from a Japanese company called ROOTS, so likely no help there for good info...
Our bottles go through a flash pasteurization process for about 10 minutes at 62 C.
So, when first poured, we get an ample head which dissapates quickly and has little persistent co2 activity. After 5 minutes, the beer is nearly flat, though a stir will rouse up some bubbles. I'd like to keep the rising carbonation more presistent and continuous.
Thoughts?
Comment