"Are we there yet?" This is a question every "shaker" has asked when force carbonating their keg. The regulator has stoppeed groaning, but is the keg carbonated to the right level? Find out with the help of a rotometer.
The main challenges of counter-pressure bottling are to retain the beer’s carbonation and minimize its exposure to oxygen during the transfer. When performed correctly, almost all of a beer’s carbonation is retained when it is counter-pressure bottled. Likewise, with a little practice, the beer can be transferred with minimal exposure to oxygen. Learn how with pointers found here.