I have 2 kegs of an Abbey Dubbel and wanted to make one different than the other to try the differences. The first one I will just hook up to the CO2 kegging system, but the second one I was thinking of priming with D2 Dark Candi Syrup and adding Brettanomyces to it.
Has anyone used Dark Candi Syrup to prime with. If so, how much did you use for 5 gallons?
Also, since i am doing this in a keg, I think I need to use less sugar than normal. Does anyone have any input on that.