I recently kegged my beer (almond brown ale) for the first time. I tried the “crank and shake” technique that was taught to me, shaking my corny keg vigorously for five minutes almost every hour for two days at room temperature before lowering the CO2 pressure to 5 PSI and inserting the keg in my kegerator. The beer comes out fairly quickly even when I release some of the built-up pressure and has a massive head to it (it takes up about half the volume of the glass); when I drink it, I don’t get any bubbles in the beer itself. What am I doing wrong here?
Controversy bubbles over quick carbonation, but the Wiz knows which way the gas goes.
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