Carbonation

[Cellar_Rat]

Full fat or semi skimmed. LOL



PS I can report the carbontor works well- although I think it is 'spensive.
Time and temp seem to be key to good carbonating - and i think sweeter solutions seem to go better, but I cannot prove that yet.

[rjb222]

It will get cheaper to use with practise. The duration of carbonation is the key to your next step short bursts spread out will use less and accomplish more.

[rjb222]

Just wondering how the system is working Cellar_Rat?

[Cellar_Rat]

I purchased a carbonator. http://www.liquidbread.com/carb.html

Works very well all although you could do with a handful off them really, so that you could use them as caps.

Only gripe is that you end topping up all the time, because of the gap required.

[rjb222]

I purchased a carbonator. http://www.liquidbread.com/carb.html

Works very well all although you could do with a handful off them really, so that you could use them as caps.

Only gripe is that you end topping up all the time, because of the gap required.

The gap is one thing that has to be. It has to be there with any saturation system. I have a stone in a 30 litre keg in a kegerator delivery system that works quite well I need the gap and time though for constancy and quality.It is the only drawback to the system. There is a system that I am looking at call CO2 in a box. it is a recirculating pump system. This should give me consistency and speed.