I was at a local brewery tonight and people were bringing growlers in to be filled. The bartenders were just putting a hose on the end of tap and filling the growler. Is this right? It doesn't seem to be. Any thoughts?
They're not worried about CO2 retention or sanitization? Is this maybe because of the assumption that the beer is going to consumed fairly soon? Just wondering because it seems like I'm taking precautions to sanitize everything.
Mine usually stay carbed for 2-3 days. At least, it never lasts longer than that so it might stay carbed even longer.
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