Originally Posted by mappler
I have kegged several beers and force carbed all of them. I now have a few batches of beer ready to keg and I do not have room in the kegerator for them right now, so I was thinking of sugar priming them. One of the beers I have is a milk stout. I will be running this off of nitrogen through a stout faucet when served, and would like a more style specific carbonation level. How do I figure out how much priming sugar to use? The only advice I seem to be able to find relates to ales.
I say throw about a 1/2 cup of brown sugar (per 5 gallons) in as a primer, after boiling the water and then dissolving it ofcourse.. that will not carb up the stout all the way, but will start the aging process ( which is good for stouts ) then when you have the room to hook up to nitro, then set your pressure then.. and carb to desired level.. just my 2 cents...
Give a man a brew, he'll waste a day, Teach a man to brew, he'll waste a lifetime.....
About to : Falconer's Flight IPA
Primary : APA(Cascade), HBC342 hops IPA
Bottled : Hefeweizen, APA, Imperial Oatmeal Stout,
Kegged : APA(cascade+amarillo) , Smoked Robust Porter , Scottish Ale Export 80 Shilling