MikeG
Well-Known Member
I made 2 batches of PM before I went AG and kegged them. They were carbed at 12 PSI at around 40F. I didn't care for either and was anxious to get my AG on tap so moved them out thinking I'd re-add them later but never have.
I'm giving the beer to my co-worker would like them but he'll have to bottle knowing they aren't fresh (6 months old) and pre carbed. I suggested he transfer the beer to his bottling bucket then bottle as normal.
My question is, should he add priming sugar and how much? #1 rule, no bottle bombs. He likes his beer undercarbed. The kegs have been stored in my basement (68F down to 58F lately) and I didn't bleed any of the CO2 out so it's possible they are still 100% carbed, I don't know.
Any advice on this?
I'm giving the beer to my co-worker would like them but he'll have to bottle knowing they aren't fresh (6 months old) and pre carbed. I suggested he transfer the beer to his bottling bucket then bottle as normal.
My question is, should he add priming sugar and how much? #1 rule, no bottle bombs. He likes his beer undercarbed. The kegs have been stored in my basement (68F down to 58F lately) and I didn't bleed any of the CO2 out so it's possible they are still 100% carbed, I don't know.
Any advice on this?