RobbieSkull
Well-Known Member
- Joined
- Nov 22, 2015
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I wanted to make sure that when I bottle a beer from a keg, it has appropriate CO2. I turned in a beer for a competition and they had remarked that it could have used a bit more. I was wondering if anyone has some advice about if I should try adding more pressure to the keg. I was thinking of going from 10 psi to 12 for the style of beer. My thinking is that as the CO2 comes out of solution it may settle at the same as what was served from the keg.
I realize that I should probably refer to the CO2 levels as Volumes of CO2, but I am trying to take a simplistic approach to my quandary so that the average person can understand, including me. Any advice is appreciated. I known there are a lot of people here that have a lot of experience with this. Thank you in advance.
I realize that I should probably refer to the CO2 levels as Volumes of CO2, but I am trying to take a simplistic approach to my quandary so that the average person can understand, including me. Any advice is appreciated. I known there are a lot of people here that have a lot of experience with this. Thank you in advance.