After reading up on this I decided that I needed to calculate the needed amount of priming sugar using the temperature that the beer is at before bottling. I cold crashed my beer at 37 degrees for a week and bottled at that temp. The picture was taken after 3 days in bottles.
After reading up on this I decided that I needed to calculate the needed amount of priming sugar using the temperature that the beer is at before bottling. I cold crashed my beer at 37 degrees for a week and bottled at that temp. The picture was taken after 3 days in bottles.