T
therobot
So here's my question. Say I carbonate at room temperature, using the pressure calculation from BeerSmith. When it's finally carbonated, the keg will have that same pressure in the headspace, correct? Now, if I chill the keg afterwards, since the beer can take more CO2 at a colder temp, will it slowly absorb CO2 from the headspace until the pressure there is less, and there's slightly more carbonation in the beer?
I was just thinking of major breweries and how they do it. Do they carbonate at lower temperatures, or higher ones. Is the extra headspace pressure why kegs at a bar always pour so foamy at first? (I was a bartender for a couple of years.), etc.
I was just thinking of major breweries and how they do it. Do they carbonate at lower temperatures, or higher ones. Is the extra headspace pressure why kegs at a bar always pour so foamy at first? (I was a bartender for a couple of years.), etc.