I have a 3 gal stout in the fermenter now and am looking for guidance on temperature as it is progressing toward finish. It is a basic stout extract w/ an OG of 1. 085, and currently sitting @ 1.021 for last 2 days (8.7 days in fermetation total). Overall average temperature has been 65.4...
I want to add my priming sugar into a mini keg for carbonation. Do I need to dissolve it in water 1st? How much water to the sugar? Or can I just dissolve it into the beer during the transfer from the fermenter? I read somewhere that the amount of sugar used in a keg is substantially less...
