I have some priming sugar left over from my bottling days, and was wondering why more people don't carb in kegs with priming sugar; it seems like it would save some CO2 since you're not using alot of CO2 to force-carb.
Is it because the excess trub causes dip-tube clogging, or is it just a clarity issue? I can wait 2 weeks for my beer to carb, which I do anyway with set-it-and-forget-it force-carbing.
Is it because the excess trub causes dip-tube clogging, or is it just a clarity issue? I can wait 2 weeks for my beer to carb, which I do anyway with set-it-and-forget-it force-carbing.