Blueman89
Member
I'm planning to bottle my lager tomorrow. It's at 51 degrees. If I move it upstairs tonight, to 68*, do I still use the lesser amount of priming sugar. Or do I prime at normal rates. Or, do I split the difference.
Beer Smith breaks it down like so-
51*- 3.28oz
68*- 4.12oz
Should I just use 3.6oz or so and call it good?
Beer Smith breaks it down like so-
51*- 3.28oz
68*- 4.12oz
Should I just use 3.6oz or so and call it good?