I'm confused. I want to rack my wort to a keg after two weeks in a primary fermenter. At that point I would like to add a boiled sugar slurry to have it carbonate in the keg at room temperature. I see under RECIPES two different respones under CARBONATION and TYPE:
1. Corn sugar
2. Kegged (corn sugar) which suggest half as much sugar.
???? What it the difference between these two. Which should I use?
MAJOR THANKS. I LOVE THE PROGRAM
1. Corn sugar
2. Kegged (corn sugar) which suggest half as much sugar.
???? What it the difference between these two. Which should I use?
MAJOR THANKS. I LOVE THE PROGRAM