Hey Y’all,
I’ve decided to give making hoppy water a try to help ease the craving for hops and also be a little easier on the liver. I’ve read a number of different recipes and methodologies on the web recently but none really discuss the proper level of carbonation. Anyone with experience have some suggestions on how to properly carbonate this with a kegerator set up? Approximate volume of CO2? Cheers!
I’m not an fan of hop water, but I do keep a keg of carbed water around. I usually go for 50-60 psi :
like denny said, very high carb, I also like my carbonated water very mineralized.
Thanks for the feedback. Do you lengthen your serving lines to accommodate for those high pressures or just carbonate to those pressures and then turn down to serve? Would carbonating then reducing the pressure eventually lead to pressure equalization or do you not worry about that?
I ask because I have my system set up to serve most beers at 40F with a serving pressure of about 12psi with adequate carbonation (IMO). I’m confused that at the same temperature and serving line length the water will blast out. Can I carbonate and then reduce to serving pressure without worry of the volume of CO2 dropping? Thanks.