Evan!
Well-Known Member
I have an open tap and wifey's been wanting sparkling water for awhile, so I'm gonna try it out. Cool thing is, when I want my tap back for beer, all I lose when I dump it is the co2...either that or I bottle it.
Anyway, does anyone know what a good burst-carbing PSI is? And for how long? I'm looking for the normal Pellegrino level of carbonation here. I usually burst-carb my beers for a couple days at 35 psi, but water is different (no proteins, etc.) So...how long, and at what PSI?
Also, in reference to my previous paragraph: has anyone bottled sparkling water from a keg a la BMBF? If so, does the carbonation hold up?
Thanks!
Anyway, does anyone know what a good burst-carbing PSI is? And for how long? I'm looking for the normal Pellegrino level of carbonation here. I usually burst-carb my beers for a couple days at 35 psi, but water is different (no proteins, etc.) So...how long, and at what PSI?
Also, in reference to my previous paragraph: has anyone bottled sparkling water from a keg a la BMBF? If so, does the carbonation hold up?
Thanks!