Hello,
I will be bottling a Matilda clone soon and am not certain as to priming sugar amount.
it was fermented at 70F and then bumped-up to ~ 85F for the B. bruxxelensis in the primary.
Temp has been reduced to ~ 65F for a few days and I would like to bottle in two days. Should I use
65F or 85F in the priming sugar calculator? I typically use dextrose.
Thanks, Tom
I will be bottling a Matilda clone soon and am not certain as to priming sugar amount.
it was fermented at 70F and then bumped-up to ~ 85F for the B. bruxxelensis in the primary.
Temp has been reduced to ~ 65F for a few days and I would like to bottle in two days. Should I use
65F or 85F in the priming sugar calculator? I typically use dextrose.
Thanks, Tom