A few weeks ago I posted on uk "real ale" brewing and I noticed one of the big differences between that and what I do is that they let it carbonate in secondary rather than force carbing or bottle priming. I don't know what they use to prevent the keg from blowing up, but they must either know exactly what the yeast is doing and the resulting pressure or have some kind of pressure valve that will bleed out CO2 if the level gets too high.
Does this thing exist (say, a valve that you put on your keg or carboy that only allows it to reach a certain PSI?)?
Does this thing exist (say, a valve that you put on your keg or carboy that only allows it to reach a certain PSI?)?