Using a recipe from Candi syrup web site for St Bernardus 12. Almost done have tried to follow the recipe as close as I can, right now at 40 F for the past 6 weeks. It is sitting in a keg (with minimal C02 on it so it won't carbonate) was thinking of using the instructions from the web site " Prime with 31g/gal Simplicity Candi Syrup and re-pitch 350ml Westmalle stir-plate. Bottle re-ferment for 14 days at 74F. Cellar for 12 months. " But am wondering if I would be missing anything from the flavor of the beer if I just force carbonate it in the keg.
I dont normally like to take short cuts when brewing beer but have never used yeast to carbonate and always carbonated in the keg or just bottle condtioned with corn sugar, just was wondering of the effects of skipping the bottle carbonating with the yeast.
I dont normally like to take short cuts when brewing beer but have never used yeast to carbonate and always carbonated in the keg or just bottle condtioned with corn sugar, just was wondering of the effects of skipping the bottle carbonating with the yeast.