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Old 09-12-2005, 08:26 AM   #21
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I believe cask beer is vented the day before it is tapped. A vented spile is inserted into the bung to slowly release the absorbed CO2 during that period. This will leave flatter but still live beer to be dispensed via the beer engine.

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Old 09-24-2005, 04:59 AM   #22
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Quote:
Originally Posted by bikebryan
How does carbonating from a CO2 bottle "change" the beer? CO2 is CO2. The beer is exactly the same regardless of how the CO2 gets into it.

Sam and I were talking about this today--but don't you notice a "different" taste in CO2 from a tank and natural CO2?

I do. He does.
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Old 09-24-2005, 04:18 PM   #23
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That's interesting. I do notice a difference too. I'm not sure if it is from some by-product of the yeast converting fermentables or the actual size of the bubbles. I have noticed that my forced carb beer has larger bubbles than the bottle conditioned beer. Maybe size does matter.

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Old 09-24-2005, 08:39 PM   #24
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Quote:
Originally Posted by Sudster
That's interesting. I do notice a difference too. I'm not sure if it is from some by-product of the yeast converting fermentables or the actual size of the bubbles. I have noticed that my forced carb beer has larger bubbles than the bottle conditioned beer. Maybe size does matter.

You know it, bubble size does matter. To me, that's what makes the beer in the UK so much better than here. It's also the reason that I will be naturally conditioning all my brews weather in the bottle or in keg.

To me, force carbonated beer isn't nearly as smooth drinking, nor does it have as nice a head on it.
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Old 09-24-2005, 10:14 PM   #25
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Quote:
Originally Posted by ScottT
You know it, bubble size does matter. To me, that's what makes the beer in the UK so much better than here. It's also the reason that I will be naturally conditioning all my brews weather in the bottle or in keg.

To me, force carbonated beer isn't nearly as smooth drinking, nor does it have as nice a head on it.
I think this is a "to each their own" issue. I've tried experiments where I've kegged part of a brew and bottled the other, then served both to folks. They've never noticed any difference when I've asked. I've never noticed the difference.

I know, it's hardly scientific. I guess if you are happy with what you are doing then go for it. I got into kegging to reduce sediment issues you have to deal with in bottles, so I see no advantage to priming and kegging - but if others do, more power to them.
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