Storing beer in a cornie.

I personally can't taste the difference. It would also reduce ph, I think, not raise it since the gas creates carbonic acid. I won't deny the chemistry since I'm not a chemist, but I will say that I think what you're noticing is a placebo effect. I'll wager that with a 10 gal batch split into 2 cornies you couldn't tell the difference in a side by side comparison.

Perhaps with a very light lager or cream ale.. maybe.. maybe.. but almost certainly not with anything that has a more assertive flavor profile (ipa, stout, porter, apa, etc.).

In my early days I had some beers get a seltzer-water taste from quick carbing but I am 100% certain this was from over carbing the beer while trying to force carb quickly. Once I adhered to the rule to never set the pressure higher than serving pressure that problem went away.

I shake the beers and they turn out just fine. I just do it at serving pressure, doing it at elevated pressures is a recipe for over carbed beers.


And I agree that feeding the gas in through the dip tube probably doesn't help much but it does make it easy to tell when the gas has stopped going in while shaking (the gurgling is very audible). I also do it usually when the corny is 99% full since there is practically no head space in that situation.

 

FTR.. I never tried the regulator method... I used the upside down with the party tap method and it worked great..

The other method was detailed in another thread elsewhere (with pictures) and is where I got the idea to use the party tap with the keg upside down...

But I probably described the process in the other thread wrong....

He likely used the regulator to input gas to the dip tube, and then released on the gas inlet side of the corny... It's been a while... Surely someone knows the thread I speak of... It was a handy technique for when you need to de-carb a beer fast... (for me I needed to carb fast, and to do so, I purposely overcarbed, with the intent to de-carb afterwards)..