dnelson1025
Well-Known Member
So Ive decided to start naturally carbing my kegs, because it seems like I use a ton of gas when force carbing, and its quite a trek to get my tank refilled.
Question about natural carbing after I add the priming sugar and beer, I close up the keg and hit it with some CO2 to seal it. I just recently did this with an amber rye ale I made, and two weeks later, the beer is flat (I ran out of my gose, I had to tap it). When carbing naturally and sealing the lid with CO2, can the beer absorb the extra CO2 forced in and unseal the keg? I ask because it seems like this is what just happened with my amber rye.
Thanks for the help.
Question about natural carbing after I add the priming sugar and beer, I close up the keg and hit it with some CO2 to seal it. I just recently did this with an amber rye ale I made, and two weeks later, the beer is flat (I ran out of my gose, I had to tap it). When carbing naturally and sealing the lid with CO2, can the beer absorb the extra CO2 forced in and unseal the keg? I ask because it seems like this is what just happened with my amber rye.
Thanks for the help.