I want to place beer in a keg, use yeast to carbonate it, and have a gauge to tell the psi that has built up inside the keg so I can calculate apx what carbonation level the beer is at. I want to do this so that when the perfect carbonation level is hit, I can pull the contents off the yeast and bottle the sucker up.
WHY NOT JUST USE CO2?
I want the flavors imparted by carbonating with champagne yeast
How do I measure this PSI??
WHY NOT JUST USE CO2?
I want the flavors imparted by carbonating with champagne yeast
How do I measure this PSI??