Det er ogsaa temmelig svaert at tale meningsfuldt om tryk. Hvis vi skal tale om tryk skal vi tage temperaturen i betragtning og de fade der tales om skal ogsaa have staaet ved den temperatur i en uges tid.
/Bo On Wed, Aug 20, 2003 at 01:35:10PM +0200, Heikki Levanto wrote: > On Wed, Aug 20, 2003 at 12:47:26PM +0200, Henrik Skak Pedersen wrote: > > Hi Heikki, > > > > Would you just pump it up with the same psi rating as you nomally use > > when you are force carbonating or would you use less? I would still like > > to have the benefit from natural carbonating > > I don't know. I would probably go for a bit less pressure, and see how > that works. If the beer is still flat, I could always add more CO2 > later. > > Normally I don't pay that much attention to the pressure readings, I > just give the beer an extra pffffft of CO2 when it seems to need it. > Maybe not theoretically optimal, but works for me. > > -Heikki > > -- > Heikki Levanto [EMAIL PROTECTED] "In Murphy We Turst" > > _______________________________________________ > Brygforum mailing list > [email protected] > http://www.haandbryg.dk/mailman/listinfo/brygforum
