rmorgan
Apprentice
So my CO2 tank is running low and Im going to Keg an Oatmeat Stout with Dextrose and looking for your input. Looking at the Beersmith it shows at lower carbonation/storage temperatures to use less Dextrose. This seems exact opposite to what I thought to be correct, shouldnt it be more dextrose at keezer temps and less at room temperature for carbonation, the same as it is with bottles? I do know to use roughly half the amount of dextrose for kegs vs bottles but this temperature thing has got me 2nd guessing myself.
Thanks
Bob
Thanks
Bob