After researching here, I used 1/2 the sugar amount recommended for bottling and let the keg sit for 3 weeks at 66 degrees.
Went to tap it last night and it was FLAT!!!
So was it that I didn't use enough sugar? The temp was too cold? Both?
Also why would naturally carbing in a keg require less sugar than bottling?
Thank you!
Went to tap it last night and it was FLAT!!!
So was it that I didn't use enough sugar? The temp was too cold? Both?
Also why would naturally carbing in a keg require less sugar than bottling?
Thank you!