bmellis
Well-Known Member
I will be bottling a london porter soon and I've been thinking about how I want it to turn out. I like my dark beers to be a little warmer when I drink them and with less carbonation, kind of like a cask conditioned ale. Every recipe, including the kit I have, says to put a 2/3rd cup of dextrose into the bottling bucket. I'm wondering if you all have any opinions about obtaining the appropriate level of carbonation for the porter style.