Subject: Kegging Question
Date: 1992-07-10 15:20:46 GMT
I have kegged three of my batches to date. I don't add priming
sugar. Instead, I siphon the beer into the keg, seal it and add
CO2. I crank the pressure up to 25psi or so, invert the keg, and
occasionally give it a good shake. I reach drinkable carbonation
levels within a day.
Does anybody think that priming (natural carbonation) is a better
way to go than forced carbonation?
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