I did an all grain Apple Ale on 03/01. Yesterday I racked to secondary and it is surprisingly clear. Any reason why I shouldn't keg, as long as it is done fermenting? Was thinking of kegging it this weekend and putting it in my keezer. Hopefully keep away from it for 3+ weeks. I always find myself to be 1/2 way through a keg by the time its hitting it's prime.
Question #2. How much priming sugar would you add per 12oz bottle or 32 oz bottle to naturally carb. I have my 5gal carboy filled all the way to the top, and I don't want to waste any. I'm figuring I'll have 1/2 a gallon left after I keg it. I know I've seen people add sugar to their bottles when bottling. (I've never bottled, only kegged. Bottling I've done has been with my diy beer gun).
Thanks for the advice.
Ty
Question #2. How much priming sugar would you add per 12oz bottle or 32 oz bottle to naturally carb. I have my 5gal carboy filled all the way to the top, and I don't want to waste any. I'm figuring I'll have 1/2 a gallon left after I keg it. I know I've seen people add sugar to their bottles when bottling. (I've never bottled, only kegged. Bottling I've done has been with my diy beer gun).
Thanks for the advice.
Ty