On a recent road trip through eastern Oregon, my wife and I finally got to visit a brewpub that has been on our list for a long time, Deschutes Brewing in Bend.
Written by Dave Louw
Issue: Special Issue: Guide to Kegging
In Britain, beer is still frequently served at cellar temperatures and lightly carbonated with live yeast from casks. A British brewer who has been making these beers professionally for years shares tips to brew cask ale to your brewery.
Carbon dioxide can sometimes be the least of homebrewers’ worries, but maybe it shouldn’t be that way. Dive in deep to learn many factors that can affect carbonation levels in your beer, how it can vary from place-to-place and beer-to-beer, and why you may want to filter your CO2.