StittsvilleJames
Well-Known Member
How do the big corporate beers carbonate their beer, if they don't carbonate using yeast in the bottles?
Do they have some sort of carbonation machine to add CO2 to each bottle, or is there some other trick to being able to filter out yeast and still cabonate?
I just know the majority of my friends (mostly Molson / Labatt drinkers) will not be able to wrap their heads around having bottle conditioned beers, and will allow the fact that it has sediment to warp their opinions of my creation.
I guess I could just find some better friends if I have to. Maybe I'll just stop random passers-by and if they like my beer, they get to my friend!
Do they have some sort of carbonation machine to add CO2 to each bottle, or is there some other trick to being able to filter out yeast and still cabonate?
I just know the majority of my friends (mostly Molson / Labatt drinkers) will not be able to wrap their heads around having bottle conditioned beers, and will allow the fact that it has sediment to warp their opinions of my creation.
I guess I could just find some better friends if I have to. Maybe I'll just stop random passers-by and if they like my beer, they get to my friend!