iamjonsharp
Well-Known Member
So we've all gone through the "don't naturally carbonate yer beer in growlers or it will asplode threads..."
I've bought several 1/2 gallon jugs of beer from various local microbrews, take for example, the Rogue Dead Guy growler:
I think I got the Rogue Dead Guy growler in some liquor store in Delaware, who knows how long it sat on the shelf, and after opening it a couple weeks later, it was still perfectly carbed.
I've had a growler of Mt. Carmel Brewing Company's Copper Ale sitting in my fridge for about 2 months, opened it today, and it's still perfectly carbed.
So if breweries sell growlers of beer that stay carbonated for months, why couldn't you use them to naturally carbonate your beer?
For example, if they were force carbing their beer to 2.6 volumes CO2 and then bottling it in the growlers and it stays carbonated for months, the growler should be able to withstand 2.6 volumes CO2, right? (aside from any carbonation lost during bottling)
What difference would it make naturally carbing the beer to 2.6 volumes CO2 with the appropriate amount of priming sugar?
Thanks,
-Jon
I've bought several 1/2 gallon jugs of beer from various local microbrews, take for example, the Rogue Dead Guy growler:
I think I got the Rogue Dead Guy growler in some liquor store in Delaware, who knows how long it sat on the shelf, and after opening it a couple weeks later, it was still perfectly carbed.
I've had a growler of Mt. Carmel Brewing Company's Copper Ale sitting in my fridge for about 2 months, opened it today, and it's still perfectly carbed.
So if breweries sell growlers of beer that stay carbonated for months, why couldn't you use them to naturally carbonate your beer?
For example, if they were force carbing their beer to 2.6 volumes CO2 and then bottling it in the growlers and it stays carbonated for months, the growler should be able to withstand 2.6 volumes CO2, right? (aside from any carbonation lost during bottling)
What difference would it make naturally carbing the beer to 2.6 volumes CO2 with the appropriate amount of priming sugar?
Thanks,
-Jon