SpeedYellow
Well-Known Member
It seems that when bottling a beer from a keg, you'd want to (theoretically) over carbonate beforehand to compensate for the carbonation that goes to pressurizing the bottle and also the carb lost in your bottling process. The carb lost to the headspace is a matter of calculation, so I'm wondering if anyone has run the numbers.
From a broader perspective, is there a consensus on how much carb is typically lost when bottling, assuming a relatively foam-free process?
From a broader perspective, is there a consensus on how much carb is typically lost when bottling, assuming a relatively foam-free process?