dbonham
Member
Hi all. I have been wondering about the impact on the residual volume of CO2 within the beer once finished fermenting, and pushing that using beer gas. If I look at estimates of the residual CO2 on a site that accounts for it when priming, it looks like it would come in around 1 volume or slightly higher- temp dependent of course. If I hit my keg of porter or stout with straight CO2 to seal it, is it even necessary to further carbonate it? I understand the act of kegging will cause some off gassing of the initial CO2, but as the temp drops in the kegerator, additional CO2 in the headspace will enter solution, and might be enough to hit around the 2 volumes for the style. Then just push at my usual beer gas PSI. I have overcarbed before when planning on using a stout faucet and that's a pain. Thanks in advance.
