Priming Problem - need help fast
Well - long story short. I am the dude with the clove meat marinade (actually started as a hefeweizen wheat that overheated just a tad). I decided to keep the batch and let it sit for a few months in the carboy. Unsure if the yeast had autolyzed, I tossed in a batch of priming sugar and kept it in the carboy to see what happens. The yeast was active (didn't need to re-pitch) and the airlock was busy. Here's the problem....
This batch has been sitting for over a week and I decided to test a little sample last night. When siphoned from the carboy into a glass, it appeared to be somewhat carbonated. Rut-Row. Now how do I calculate the amount of priming sugar to make sure that I don't pop the bottle tops? Would the ceramic top bottles be better to use?
Thanks in advance - Paul
Life is a comedy to those who think and a tragedy to those who feel. Oscar Wilde
Pimary: Good God She's Empty
Secondary / Long Term Lagering:
Austin's Amber Safale
Austin's Amber American Ale
Katy's Doghouse Lager
Austin's Amber Ale
Last edited by Fatboy; 08-27-2005 at 08:45 PM.