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I read somewhere that kegs should be carbonated slowly, for a few days and in low temperatures. How can brewpubs do it? If they produce about 50 kegs a week, isn't this a logistical nightmare?!

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This is why micro-breweries and brewpubs use bright tanks. On top of being able to add flavors and clarify the beer one step further, these bright tanks serve as holding areas, as well. In micro-breweries, the beer is carbonated in the bright tank (not in the keg), and is transferred to the keg only once it's already carbonated. 
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