josers
Active Member
Will be driving with a batch from San Diego to Colorado Springs (apprx 6500ft) one week after bottling.
So from the thread I've already read, I gathered that the CO2 will come out of the beer more at higher altitude. My question is should i add more/less priming sugar to counter this effect?
So from the thread I've already read, I gathered that the CO2 will come out of the beer more at higher altitude. My question is should i add more/less priming sugar to counter this effect?