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Get a gas connector that has a built in check valve. I.e get this: http://www.williamsbrewing.com/GAS-BALL-LOCK-FITTING-WITH-CHECK-VALVE-P3358.aspx


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Carbonation can be used in the same way as temperature is used to mask flavours. Just as the colder a beer is the less flavour is noticeable, the more carbonation the less mouth feel, texture, and flavour you will detect. To test this out, try a can of warm flat Coke. Very sweet, much smoother. Franklin has already answered the degassing part. Also I'm not ...


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Franklin is right about how much carbonic acid is actually in the beer. The formation of carbonic acid is pretty much irrelevant. But... The formation of carbonic acid isn't that slow, it's just hard to get CO2 into solution without some agitation. Soda fountains mix CO2 and water just before the soda comes out, and by the time it hits your cup it's all ...


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The release of CO2 can take certain volatile aroma compounds with it. Sometimes this is a good thing (it can strip sulfur notes out of beers) but can also take hop aroma compounds, less than ideal if it's dry-hopped or heavy on late-addition hops. In this case you might notice a slight loss of hop aroma. Any foaming caused by degassing will also affect the ...


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Your barrel has the possibility to produce a high level of carbonation, but the pressure limit will make getting there a bit tricky. The problem is that at fermentation temps, you'll hit the pressure limit with only a medium level of carbonation. Check this carbonation chart and you'll see that the range possible at 15psi goes from moderate (1.7 volumes) to ...



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