I've been finding more technical info on kegging but I'm still at the basic level here.
If i were going to a local beer bar... are they getting refrigerated kegs and then force carbing them or are they keg conditioned and come carbed already and or both?
I assume if it's not keg conditioned then it has to be kept refrigerated and if it is then it can be cellared?
Trying to understand if i head toward kegging how I will keg, store, and time my batches.
Thanks for any clarification, insights and info you can provide :fro:
Chris
If i were going to a local beer bar... are they getting refrigerated kegs and then force carbing them or are they keg conditioned and come carbed already and or both?
I assume if it's not keg conditioned then it has to be kept refrigerated and if it is then it can be cellared?
Trying to understand if i head toward kegging how I will keg, store, and time my batches.
Thanks for any clarification, insights and info you can provide :fro:
Chris