phuff7129
Well-Known Member
I have my first Saison finishing up fermentation. I have read that a saison should be carbonated to a level of approximately 3.2 vols. I want this saison to be as close to style as possible so I am looking to carbonate to the 3.2 vols level. Based on the research I have done I cannot use my regular bottles for that high of carbonation and I don't really want to lay out the dough for Belgian bottles, although I will if that is what will be best.
I was thinking that I would keg this beer. I was thinking that I would use corn sugar to naturally carbonate in the keg so I would get similar carbonation as I would in the bottle.
My questions are what would you guys do? Bottle or keg? If you keg, would you force carb or would you prime with sugar. Also would you use the same amount of sugar as you would in the bottle?
Thanks in advance for your help.
I was thinking that I would keg this beer. I was thinking that I would use corn sugar to naturally carbonate in the keg so I would get similar carbonation as I would in the bottle.
My questions are what would you guys do? Bottle or keg? If you keg, would you force carb or would you prime with sugar. Also would you use the same amount of sugar as you would in the bottle?
Thanks in advance for your help.