Beamer
Well-Known Member
Hey all,
Im looking at bottling some beer shortly to give it some aging time before winter, after doung some reading and researching I havent been able to come up with a defintive answer.
Hoing I could get pointed in the right way here.
I have used an online calculator to figure out the amount of dextrose required to bulk prime, however I am confused as to wether the temperature that should be entered is the temperature the beer is currently at or the temperature the beer was fermented at?
Any experienced tips will be greatly appreciated.
Cheers.
Im looking at bottling some beer shortly to give it some aging time before winter, after doung some reading and researching I havent been able to come up with a defintive answer.
Hoing I could get pointed in the right way here.
I have used an online calculator to figure out the amount of dextrose required to bulk prime, however I am confused as to wether the temperature that should be entered is the temperature the beer is currently at or the temperature the beer was fermented at?
Any experienced tips will be greatly appreciated.
Cheers.