doulovebeef
Well-Known Member
probably a stupid question..
i did some searching and i couldnt find exactly what i was looking for so i decided to ask the experts.
i was wondering if there is any benefit for priming a keg of red rye ale with invert sugar. my thinking was that after primary fermentation the yeast may be tired and since invert sugar is easier for the yeast to digest. i have to boil the sugar anyway before i add it to the keg, it wouldnt be much harder to add a pinch of cream of tarter and bring to 300 degrees. thoughts? opinions?
i did some searching and i couldnt find exactly what i was looking for so i decided to ask the experts.
i was wondering if there is any benefit for priming a keg of red rye ale with invert sugar. my thinking was that after primary fermentation the yeast may be tired and since invert sugar is easier for the yeast to digest. i have to boil the sugar anyway before i add it to the keg, it wouldnt be much harder to add a pinch of cream of tarter and bring to 300 degrees. thoughts? opinions?