Hi all,
I have 6 gallons of Muntons Premium Bitter which is nearing completion of fermentation. I will be bottling this in a mix of 12 oz and 22 oz bottles.
Volume
6 Gallons = 768 oz = 48 pints
I have several packs of priming sugar (Dextrose) and would appreciate confirmation on the correct volume of sugar to add.
The instructions state to add .5 tsp per pint bottle or max of 3 ozs per 5 UK gallon pressure barrel.
As 5 UK gallons equals 6 US gallons, am I correct that I should add 3 ounces of priming sugar?
The beer is still in the fermenter. Would it be best to rack the beer off the yeast into another container, add sugar, then transfur to bottles?
I figure I will disolve the sugar in water first (say 50-100 cc), then add to the beer before bottling.
Thanks
I have 6 gallons of Muntons Premium Bitter which is nearing completion of fermentation. I will be bottling this in a mix of 12 oz and 22 oz bottles.
Volume
6 Gallons = 768 oz = 48 pints
I have several packs of priming sugar (Dextrose) and would appreciate confirmation on the correct volume of sugar to add.
The instructions state to add .5 tsp per pint bottle or max of 3 ozs per 5 UK gallon pressure barrel.
As 5 UK gallons equals 6 US gallons, am I correct that I should add 3 ounces of priming sugar?
The beer is still in the fermenter. Would it be best to rack the beer off the yeast into another container, add sugar, then transfur to bottles?
I figure I will disolve the sugar in water first (say 50-100 cc), then add to the beer before bottling.
Thanks