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- Jun 21, 2018
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Natural carbonation in the keg would be the same as in the fermenter. I do burst carbing and it eventually settles into a nice fine-bubble creamy-head sort of carbonation but at first it's a little bit soda-fizzy. I haven't done the set and forget method but that should yield results similar to natural carbonation without the residue that keg-priming would make. Both would take more time than the capped fermenter method but not more than an extra week or so.
The thing is - I believe it's also far more costly, isn't it?
How much CO2 is needed for, say, 2.2 volumes for 5 gallons? How much of it goes to waste (instead of going in your beer?)