damrass
Well-Known Member
I decided instead of force-carbing the keg this time, I'm going to naturally prime it and let it condition some more. How much priming sugar do I use? I've read anywhere from 1/4 to 2/3 cup of corn sugar, but that doesn't take into consideration a) corn sugar can become compacted (so I need the weight instead) and b) different styles require different levels of carbonation.
So for, say, a British Bitter... what would be a good weight to use for priming a 5 gallon batch?
Very excited to rack this batch today and get started on another!
So for, say, a British Bitter... what would be a good weight to use for priming a 5 gallon batch?
Very excited to rack this batch today and get started on another!