creepyjackalope
Active Member
- Joined
- Nov 7, 2013
- Messages
- 25
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- 4
Good morning
Gonna be bottling batch #2 today. (a Saison that I dry hopped with Citra) It's sitting in the garage fridge cold crashing right now. Wondering whether or not to allow it to come to room temp before bottling or go ahead and bottle it while it's cold. I've seen conflicting information on this. The priming sugar calculator I used even had temperature as a variable. Any advice would be appreciated.
Gonna be bottling batch #2 today. (a Saison that I dry hopped with Citra) It's sitting in the garage fridge cold crashing right now. Wondering whether or not to allow it to come to room temp before bottling or go ahead and bottle it while it's cold. I've seen conflicting information on this. The priming sugar calculator I used even had temperature as a variable. Any advice would be appreciated.