tag:blogger.com,1999:blog-5445569787371915337.post5089251524995948214..comments2024-03-27T20:07:51.303-07:00Comments on Shut up about Barclay Perkins: Bottled beer in the 1950’s – Bright Bottled Beers (part seven) Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5445569787371915337.post-56073565870971555652016-02-10T00:26:50.837-08:002016-02-10T00:26:50.837-08:00Dan Klingman,
it makes sense when you explain it ...Dan Klingman,<br /><br />it makes sense when you explain it like that.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-14126859015788319842016-02-09T05:51:58.145-08:002016-02-09T05:51:58.145-08:00Rousing the beer during carbonation and having ver...Rousing the beer during carbonation and having very small bubbles of CO2 are both related to getting as much surface area of the beer in contact with the CO2. Using just top pressure, only the CO2 at the top surface is in contact with the beer and depends on natural convection to keep things moving around. This is why some homebrewers will put high pressure on a soda keg and shake the crap out of it to get the beer to carbonate faster.Dan Klingmanhttps://www.blogger.com/profile/03530547175374478652noreply@blogger.com