smalliewader
Well-Known Member
Going to keg an 8% Belgian Dubbel for the first time in a few weeks. Normally I use around 2.5 oz of corn sugar or 2 oz table sugar to prime in the keg (5G corny). Belgians should be a bit higher, so I was wondering what you guys that have kegged Belgians before have found to be a good amount of sugar for the higher carbonation level. Not set up to force carb, have to go the old school route. What has worked for you?