I thought I'd read where the yeast essentially suffocates during the priming process (keg or bottle), due to the combination of pressure and excess CO2.
The reason I ask is that I partially force carbed a batch in my keg on Sunday and I think I want to flatten it out, prime it and bottle it instead.
Can this be done? Is it too late?
The reason I ask is that I partially force carbed a batch in my keg on Sunday and I think I want to flatten it out, prime it and bottle it instead.
Can this be done? Is it too late?