I've read that priming sugar needs to be adjusted down when kegging. While I'm not kegging yet, I am increasing the size of my bottles.
This weekend I'm bottling a 2 liter swing cap. Should I adjust the priming sugar down a little. Or will I be okay if I bottled it like I do everything else. I didn't have any problems when I did a 1 liter. But the 2 liter has me a little more concerned.
Planning: Agave Witbock, Raisin Beer
Primary: GF Hazelnut Stout
Tertiary: Cranberry-Pom pLambic (est. bottle date: 03/01/08)
Drinking: Cab.Sav/Merlot Wine, Grand Cru, Hazelnut Stout #3, Ordinary Bitter