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Old 08-02-2006, 09:51 PM   #1
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Default Forced CO2 vs. Natural in Corny Kegs

I searched this site and on google for a discussion of one way of carbonating versus the other.

From what I've found, there is no definitive answer. I read that many people prefer artificial CO2 because: a) you have the equipment you've already spent money on, and b) there's not as much sediment in the bottom of your kegs.

I'm wondering what your thoughts are on the issue. If there really is no difference, I'll just force carbonate it. If there are taste/flavor considerations, I'd like to hear them as I haven't seen them addressed in the resources out there thus far.


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Old 08-02-2006, 10:03 PM   #2
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No sediment is the big plus of forced carbonation. Also, you've got a clearer beer because you're not producing extra yeast, which is a massive plus if you've invested a month lagering your beer.

IMHO, it tastes no different. The only real factor is if you want a 'real ale' (look up the CAMRA website). Like all homebrew related things, it's best to experiment.


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Old 08-02-2006, 11:54 PM   #3
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Just remember, forced carbonation does not reduce the need for aging. Green beer is green beer.
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Old 08-03-2006, 04:49 AM   #4
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Force carbonation also allows for better control of your carbonation levels.
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Old 08-03-2006, 05:29 AM   #5
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Although I primarily force carbonate, I'm not going to rule out nautral carbonation for some batches. Like with most things brewing, both are skills that are important (and fun) to learn and try to master. I think most people come to an understand about which is better (for them) after trying both. Sometime you just pick one or the other because it's not always about the result but also the process.
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Old 08-03-2006, 08:08 AM   #6
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Go to a pub that has a cask-ale and try it for yourself.

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Old 08-03-2006, 10:32 AM   #7
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Natural carbonation doesn't magically make a beer good, however. Bad beer is bad beer and I've tried plenty of awful cask conditioned ales. Luckily there's many more great ones
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Old 08-03-2006, 01:04 PM   #8
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Naturally carbonated (cask-conditioned) ale is far superior to force carbed ale - if it is done correctly. And I agree with mysterio that a bad beer is always a bad beer regardless of conditioning methods.

Natural carbonation offers a mouthfeel that I don't get from force carbed beers.
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Old 08-03-2006, 01:38 PM   #9
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question for you keg guys so I dont have to star t a new thread....


do you leave the tank opened, or just pressurize and check the pressure every now and then. Ive been doing the latter, and just repressurizing when needed
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Old 08-03-2006, 04:22 PM   #10
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Quote:
Originally Posted by sonvolt
Natural carbonation offers a mouthfeel that I don't get from force carbed beers.
Science and experience (blind taste tests) state the opposite. CO2 is CO2. Same applies to Champagne.

Most commercial beers are force carbonated using CO2 that's captured during fermentation.


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