Saw a few threads on here for techniques how to bottle from a keg - thanks to those who posted to them.
I do have one additional question: After bottling at low pressure to keep foaming down, should you add a little priming sugar just as you would if you were bottling direct from the fermenter? I'm wondering how much CO2 the beer will hold after being bottled, and if it's necessary to 'restart' the process with some sugar.
Thanks in advance for any advice!
I do have one additional question: After bottling at low pressure to keep foaming down, should you add a little priming sugar just as you would if you were bottling direct from the fermenter? I'm wondering how much CO2 the beer will hold after being bottled, and if it's necessary to 'restart' the process with some sugar.
Thanks in advance for any advice!