I have a bavarien hefeweizen ready for conditioning.
I’ve decided to rack this one to my other new keg instead of bottling. The calulator on this site says roughly 7 ozs for this style.
I’ve never used that mush in my limited experience so looking for some seasoned advice.
Should I use that much if I’m putting into a keg? It will sit for a few weeks before I get all my co2 parts together.