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Stormcooker wrote:Can someone explain to me how brewpubs and breweries carbonate multiple sankey kegs at one time? I don't understand how you measure how much co2 you are injecting into a keg, to get consistant results evrytime. Do they just hook up their kegs to co2 at a set pressure, and leave it for a set period of time?
I keg at home with cornys, and my method is to force-carbonate while shaking the keg. Sometimes I get a little over-carb and sometimes I get under-carb and I just adjust it in my kegerator by releasing head pressure, or increasing serving pressure which helps inject more co2 into over a day or so.
I know some places use serving tanks, and may fill their kegs with carbonated beer, I'm not interested in that process. I'd like to know how to do it with precision starting with uncarbonated beer.
WingStall wrote:I'm sure there's an exception somewhere, but in general, breweries and brewpubs don't carbonate in their kegs. The beer is carbonated either by force or naturally or by a combination of the two before it gets kegged.
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