Does anyone have an idea if larger bottles (half liter) are harder to carbonate than smaller ones (1/3 liter)? I think the problem is that I had a Belgian ale (6.5%) is a secondary and when bottling, ...
The 'quick carb' (high PSI, shake keg/CO2 stone) vs. 'low and slow' carbonation ("set it and forget it") debate seems to be hinged on the issue of CO2 hydration/hydrolysis (not sure which, will ...
Just kegged my American Stout last night. Gave it a little agitation at 30 psi, then left it at serving pressure around 8-9psi. First taste, it's great! the only slight thing i notice i can only ...