Brewed an Dry Stout that I plan to bottle this weekend.
I checked the Beer Recipator site for carbonation levels and it is saying to use just under 3 oz of cane sugar. That seems pretty low to me. Usually I use 5 oz.http://hbd.org/cgi-bin/recipator/rec...l?13424825#tag
What is the prevailing thought on this?
For what its worth, I usually use 4 ounces in my stouts, but I like fairly high carbonation in stouts. I think traditionalists would say that stouts should be less carbonated (like many english styles).