user 78027
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- Joined
- Apr 15, 2011
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I have seen priming sugar calculators that use the current beer temperature to tell how much sugar to add and I have seen calculators that use the fermentation temperature. Which is right?
If I have cold crashed the beer and the temperature is still low does this matter?
Do I have to wait till the temperature is the same as room temperature?
Thanks
If I have cold crashed the beer and the temperature is still low does this matter?
Do I have to wait till the temperature is the same as room temperature?
Thanks