Spachi
Member
A few years of kegging has me out of practice with bottling, I've got a couple questions.
So if a batch of bottles should be carbed (priming sugar, 3 weeks at 65F etc), can I chill it for a few minutes in the freezer (just long enough to be at serving temp), and expect it to be properly carbed? You would think the gas may need more time at the lower chilled temp to get into solution. A commercial craft beer would be ready to drink with a quick chill.
I swear I've done this and it worked fine, but lately with a new batch it hasn't worked. I know, the right answer is to be patient and give it more time, but sometimes one forgets.
2nd, would 5-6 oz of priming sugar be detectably sweet in a 5 gallon batch of finished beer?
So if a batch of bottles should be carbed (priming sugar, 3 weeks at 65F etc), can I chill it for a few minutes in the freezer (just long enough to be at serving temp), and expect it to be properly carbed? You would think the gas may need more time at the lower chilled temp to get into solution. A commercial craft beer would be ready to drink with a quick chill.
I swear I've done this and it worked fine, but lately with a new batch it hasn't worked. I know, the right answer is to be patient and give it more time, but sometimes one forgets.
2nd, would 5-6 oz of priming sugar be detectably sweet in a 5 gallon batch of finished beer?
