The only solutions I've found are expensive, and involved a pricey piece of equipment called a beer gun. Is there a way to carbonate my beer before bottling so I can ensure a good carbonation?
How do those N2 widgets work in cans of beers like guineas, tetleys and Old Speckled Hen? Is the N2 in the widget and released when the can opens, or is the N2 in the beer and the widget helps mix and ...
If after an extended lagering period there is fear of not having enough healthy yeast available for carbonation, how much yeast should be added back? What is the easiest form to use, dry or liquid?