Using a carbonation stone will cut down the time needed to carbonate the beer to about 1/2 hour.The beer needs to be cold, between 34 and 40 °F.Attach the stone so that it is at or near the bottom of the keg.Start with no pressure on the regulator and increase to 1-2 psi and let sit for about 4-5 mi

Fermentation is the process by which fermentable carbohydrates are converted by yeast into alcohol, carbon dioxide, and numerous other byproducts. It is these byproducts that have a considerable effect on the taste, aroma, and other properties that characterize the style of beer.

As the clear hot wort is cooled, the previously invisible coagulum loses its solubility and precipitates. The precipitate is referred to as the cold break and begins forming at about 60°C. The cold break mostly consists of protein-polyphenol (tannin) complexes, whereas the hot break is mostly protei