I understand this field is what BeerSmith is telling how to force carbonate, but what exactly is it saying. It says for example Keg Carbonate at 12.54 PSI. I get that but for how long? Is this a static PSI or the familiar rocking technique, if so how long to rock it at 12.54 PSI. Is it cold crashed or warm?
I've always done the rocking technique and started at 20 PSI, (after cold crashing for 24 hours), for 7 minutes, relieved the pressure, then tested it the next day under normal dispensing pressure. It works fine, but would love to have something a little more scientific based on each beer style.
BeerSmith or anyone's comments?
I've always done the rocking technique and started at 20 PSI, (after cold crashing for 24 hours), for 7 minutes, relieved the pressure, then tested it the next day under normal dispensing pressure. It works fine, but would love to have something a little more scientific based on each beer style.
BeerSmith or anyone's comments?