SpaghettiMonster
Active Member
Not sure it this is the right section or not but I had a question on carbonation. Recently I made a batch of honey porter and I split it with my mom (each got a case). So the few Ive opened so far have been carbonated OK, maybe even a tad under carbonated (Mesa, AZ, 1,300 ft). My mom spent the weekend in Munds Park (7,000 ft) and she said they seemed way over carbonated. Now it could be that I just didnt mix the priming solution well but I havent had that problem before so I was wonder if it could have been due to the altitude. Anybody run into this before? Would the carbonation eventually die back down it they were to keep the beer up there? Etc. Etc.
Thanks
Thanks