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- Jun 30, 2013
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I know there is some differences in opinion, but I woud like to get some more thoughts to this senario:
1. Fermented beer at 68 degrees.
2. Crashed beer for 1 week, down to 40 degrees.
3. When calculating priming sugar to you use the 40 degrees in your sugar calculation? Or 68 degrees?
Or ?
Thanks.
1. Fermented beer at 68 degrees.
2. Crashed beer for 1 week, down to 40 degrees.
3. When calculating priming sugar to you use the 40 degrees in your sugar calculation? Or 68 degrees?
Or ?
Thanks.