Bones1948
Well-Known Member
Absent minded goof. I did not dissolve the priming sugar. I began pouring the dry sugar directly into the conical fermenter while stirring. Then it hit me what I'd done so I stirred vigorously for a few minutes to get the priming sugar dissolved. (I tested a 1/8 tsp of remaining sugar and it almost instantly dissolves when water gets on it) I repeated stirring 10 minutes later to dissolve any remaining sugar. The crud from the bottom had been re-suspended judging from the turbidity of the brew. I returned the lager to the 45 degrees 'fridge and turned the temp down to ~ 39 degrees to inhibit fermentation. Will rack tomorrow.
Thoughts?
Thoughts?