carlsonderek
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- Feb 12, 2013
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I'm considering designing a recipe for a Belgian dark strong. I recently completed my kegging setup and I've had a few beers on tap already, but I know Belgians can often really benefit from a bottle conditioned, natural carbonation. I have experienced that bottle conditioned Belgians really give that extra flavor and aroma from the yeast. I'm wondering--can you keg the beer, add priming sugar and let it naturally carbonate and condition, then put it on tap? If so, what is the best approach for setting the serving PSI? Thanks!
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