gdenmark
Active Member
I am in the process of fermenting a Porter right now. I have been reading up on how you can carbonate with brown sugar and was thinking of trying to do that with this porter batch. Would this be a good idea? Also if I could do this how much brown sugar would you recommend using would it be three fourths of cup just the same as priming sugar? Also would I prepare it the same as I would the priming sugar? Thank you for the help and advice.