Frankly, that's what I thought I was doing. I fermented it at 10psi and then it's been at 20psi for the last week or so.Force carb it
I'll try rolling it about and getting the gas in.
Frankly, that's what I thought I was doing. I fermented it at 10psi and then it's been at 20psi for the last week or so.Force carb it
That's not a cheese roll it's a barm cakeAnother taste of my cask bitter with a cheese roll. It’s still not clear but the flavour has improved and the bitterness has softened even over just a few days. Getting there.
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It’s very easy drinking and the foamy head is both gorgeous and long lasting.
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Potayto, potarto - it’s bready and cheesy so it’s great!That's not a cheese roll it's a barm cake![]()
Must admit H that looks a seriously good pint, did you carb it with gas or sugar, how low can you go psi for carbing, i use 20psi for lager type brews and 10 pis for bitters and English palesPotayto, potarto - it’s bready and cheesy so it’s great!What I’m really excited about though is this beer, it’s the same recipe as my kegged version but is so well balanced as a cask beer. I’m seriously starting to regret giving away most of my King Kegs!
Thanks Rod!Must admit H that looks a seriously good pint, did you carb it with gas or sugar, how low can you go psi can you go for carbing, i use 20psi for lager type brews and 10 pis for bitters and English pales
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