OK i've been wondering, us who keg homebrew, to get it right, usually wait days or weeks at a low PSI to get the right pour without too much foam.
However, once I was at a restaurant where I got a beer, and i told them it was flat. They did some fixing, and got another and it was carbed.
Then I think about the pub that says hold on the keg is out, i need to change the keg.
This all leads me to believe that these places are carbing as they are serving, correct? kind of like the soda machine deal?
Assuming my assumptions are correct...My question is, what technology are they using, and is it usable on our homebrew scale?
Just pondering....
However, once I was at a restaurant where I got a beer, and i told them it was flat. They did some fixing, and got another and it was carbed.
Then I think about the pub that says hold on the keg is out, i need to change the keg.
This all leads me to believe that these places are carbing as they are serving, correct? kind of like the soda machine deal?
Assuming my assumptions are correct...My question is, what technology are they using, and is it usable on our homebrew scale?
Just pondering....