60 PSI is middle range carbonation when the water is at cellar temperature... During the winter it gets a bit cooler down there and the bubbles get bubblier. If I wanted to guarantee a 4+ volumes kind of fizzyness, I'd need a fridge to keep the kegs in... or a paint shaker to agitate it all in there.
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60 PSI is middle range carbonation when the water is at cellar temperature... During the winter it gets a bit cooler down there and the bubbles get bubblier. If I wanted to guarantee a 4+ volumes kind of fizzyness, I'd need a fridge to keep the kegs in.
