[quote=“eponai”]i have a belgian blond ready to go, but most carb volume information i have been able to find seems too low (2.9). i would think a blond in the style of leffe would be at 3.5 to 4 vols.
if i use a calculator, it tells me for 3.5 i would use 7.7oz of corn sugar, which seems like a lot. but i have read you are supposed to use 50% of the amount that you would for bottling. is this correct? that would give me about 3.8 oz of corn sugar.
what makes this extra complicated is i am bringing the keg from sea level to an elevation of 4000 feet where it will be consumed in about 3 weeks. will the elevation affect the carbonation at all?
Couple of things here.
–3.5-4 volumes is an s-load of carbonation. Like seltzer water. I would think that would make any beer taste really carbonic (too dry) and blocky. I shoot for 2.5-3 on my saisons and they are (usually) spritzy and awesome. Practically, it also may make serving the beer a nightmare of foam.
–I don’t think the sea level thing would affect carbonation to the point where you would notice it, but I may be wrong.
–I have never heard of the cutting the priming sugar in half thing for natural carb/refermentation in a keg, but as above, I may be wrong as I don’t do this a lot, whiiiich leads me to my next point…
–I would just blast the thing with CO2 from a tank and be done with it :mrgreen:
Good luck, sounds like a great beer for late summer :cheers: