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I'm still bottling, although I recently acquired a couple of corny kegs and Co2 bottle. But I have no fridge or kegerator yet so I'm still bottling.
I have a batch of Russian Imperial Stout in the fermenter which I fermented under pressure and I'm wondering if I should adjust corn sugar/bottling sugar to compensate for any carbonation that might have resulted from pressure fermentation.
Thanks,
John
I have a batch of Russian Imperial Stout in the fermenter which I fermented under pressure and I'm wondering if I should adjust corn sugar/bottling sugar to compensate for any carbonation that might have resulted from pressure fermentation.
Thanks,
John