Righlander
Well-Known Member
how do macro beers like bud or miller carbonate their beer? just curious, I just don't get how they do it. how do they do it without bottle conditioning?
weird, that sounds lame. obviously the natural way is better. so, they pretty much do it like soda eh?
weird, that sounds lame. obviously the natural way is better. so, they pretty much do it like soda eh?
How is forced carbonation lame exactly? It's all I drink.
How is forced carbonation lame exactly? It's all I drink.
I'll keep drinking beer that looks like this out of the keg and suppliment with a daily multivitamin ;-)
How is forced carbonation lame exactly? It's all I drink.
sorry, sorry I didn't mean to judge too harshly. especially since i'm a noob to brewing but, isn't the sediment from bottle conditioning high in vitamin B6? That seems like an extra benefit.
I'll keep drinking beer that looks like this out of the keg and suppliment with a daily multivitamin ;-)
my 3tap set-up cost closer to $300-350 with 2 co2 tanksTo do it right you're looking at about $600 for a two keg setup in a Sanyo fridge or $900 for a 5 keg system using a converted chest freezer.
I break down the costs at the bottom of this page http://www.suebob.com/brew/equipment.htm I forgot to factor in the temp controller you'd need on a freezer which goes for about $50 so there's your $900..
i used to think the natural carbing from adding some priming sugar, and letting the yeast do it's thing again was the way to go, i wouldn't go so far as to say i looked down my nose at those advocating the simplicity of force kegging... then i kegged my first beer and haven't needed the bottling bucket ever since...
No it's not rocket science but judging by the number of "can I filter my beer before going into bottles" threads, some people think it is. The one thing you can't do is put a sixer of bottle conditioned beer into a cooler and take it somewhere and have it pour like that. Once you kick up the sediment, it takes some time before you can decant it.
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