HDIr0n
Well-Known Member
I always have kegged so I don't really know the answer to this one. I have a beer that is finishing up fermentation, and I am going to keg 5 gallons of it and force carbonate that amount, and I am going to fill 2 x 1 gallon polypins/cubetainers for some cask beer that I want to naturally carbonate. I am looking to do 1.3-1.4 volumes, now where I am going to serve it from will be at 45 degrees, but where I am going to have it carbonate will be at 70. So I think I use 45 degrees and plug it into a priming calculator. If anybody can clarify this for me it would be greatly appreciated.
Thanks,
-G
Thanks,
-G