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thank you nevertheless. Your intelligence has been usefull already. My bag started to inflate. And separate. Gas is between the two layers. I guess I will punctuate the outer layer to prevent explosion. And I'll write off this part of the batch, as it will probably turn out flat. Good enough to...

I thought that the level of CO2 that can remain in solution also depends on the temperature. Since I have to condition around room temperature, I need some pressure resistance. But when cooled to 12°C, more gas is being disolved in the liquid. Or did I get this completely wrong? I still struggle...

from playing back and forth with some carbonisation calculators, I now assume, that 3,5g of CO2 per liter would come down to the 0.9-1.3 "volumes" of CO2. That's what I will go for and hope it works.

which puts me back to my problem of how much sugar to add. The recent video of the craft beer channel has been very instructive. Except that I think he is adding way too much sugar and subsequently having to vent it off. But I don't really know...

unfortunately, my bags seem to be two-layered, too... :( Sounds like and can't use them at all, not even with properly carbonated beer?

Hi, I read a lot the last days, posts from peebee being very informative. But I haven't found an answer to my special problem. I have been doing bottle conditioning since. Never bothered about keg and never wanted to. I do the eventual bitter and mild an Riggwelter-clone amongst belgian and...