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Ok so I fermented under pressure and I’m ready to bottle my beer. How do I get the carbonation levels correct? I was at 9 psi at 66° and after reducing the temperature to 45° the pressure went to 2 psi so some of the carbon dioxide was absorbed but I don’t think I have enough yet. I don’t want to over carbonate the beer so I’m looking for advice on how to use a carb stone to finish up carbonation.Sent from my iPhone using Tapatalk
What psi should I set if leaving at room temp? Right now room temp is about 72f