Originally Posted by biohaz7331
So you carb at room temperature? Doesn't that require more time and pressure to get the same volume of co2?
True the sediment pours out, I am considering dry hoping my dead ringer IPA in the keg because wouldn't dry hoping in the keg give more hop aroma because the hops would be constantly in the beer.
I carb naturally at room (70ish) temp. Just boil a cup or so of water, and your sugar (usually half of what it takes for bottleing (so normally 2.5 oz, I let beersmith calculate for me). Dump into keg, rack on top , add co2 to seal and let sit 2-3 weeks. Put in fridge, for 24 hours, hook up gas (I usually purge first, not sure why, just do), pour out first 1/2 pint and drink up