I usually keg but I occasionally bottle from the kegs. I feel that's not as carbonated as the I wanted to be. So the question is can I bottle and conditioning from the keg and pitch some yeast. I think the sugar will make the beer foam up a lot in the bottle.
The reference points are those bottled belgians that are crisp and bubbly when pop the cork... They are refermented in the bottle. I wonder what's the procedure and if I can make them with kegged beer.
The reference points are those bottled belgians that are crisp and bubbly when pop the cork... They are refermented in the bottle. I wonder what's the procedure and if I can make them with kegged beer.