priming sugar for belgian strong dark?
About to start bottling my belgian strong dark. (OG 1.088) I have only ever used 3/4 cup priming sugar but this is my first high gravity beer and I am reading it should have more priming sugar? Is this a good idea for this beer? How much more? Is it safe with the standard sierra nevada bottles I have? I could bottle in all champagne bottles too but would like to have some 12 oz. around for this one. Any thoughts appreciated!
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