Alright, so this is a two part question. First: I'm one week away from transfering from my secondary to a Corny Keg and I would like to know what temp do I need to keep that full keg at after I add the sugar to carbonate or if I should just force carboante? Second either way if I "Sugar or Force Carb" what temp do I need to keep that keg at do I just pop it in the fridge at serving temp or does it still need to be at a fermenting temp of 60 to 65 degrees?
If in a Keg what temp do I keep the Beer to Carbonate?
- Thread starter shayn80
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