Franconian Beer Message Board
Too much |
| Posted by Jason on 2013-03-08 14:43:33 |
| A keg with CO2 pressure will always have the same volume of gas displaced into the beer, set by a little gauge on the tap as befits the beer/server/volume in the barrel. I think I understand what you mean by "gassing up", but as the CO2 in a regular gravity served barrel is dissolved in the beer (a natural by product of fermentation) it is released as it is poured - when it is opened it is at its most gassy due to the pressure in the barrel. As you say, once opened this pressure drops and the pouring is much more stable. As air displaces the CO2 in the barrel it settles down. The importance of it being dissolved is crucial - you cannot see bubbles in the beer when served by gravity (except in the head), but often you can from keg. I'm no chemist, but a keg beers' bubbles will explode in your mouth and stomach, altering the balance of the beer, filling you up and making you belch. This is why I love gravity dispense, nothing gets in the way of enjoying the beer, and all its flavours and nuances are intact. Having said this, places like Abseits control the gas so that it doesn't interfere. At least they seem to. Some other places are less considerate. |