I am now,theoretically, ready to bottle my 15 month old Oud Bruin.
This is only a 5 litre batch and I need help to figure out two things:
1) How much priming sugar do I need if I am bottling in standard 12oz brown bottles?
2) How much additional yeast do I need?
The brew is not very sour at all,but very pleasing and complex, so I am wondering if I need to open my only sachet of Champers yeast, or if I can get away with any of the different dried yeasts I have on hand?
Cheers
lee
This is only a 5 litre batch and I need help to figure out two things:
1) How much priming sugar do I need if I am bottling in standard 12oz brown bottles?
2) How much additional yeast do I need?
The brew is not very sour at all,but very pleasing and complex, so I am wondering if I need to open my only sachet of Champers yeast, or if I can get away with any of the different dried yeasts I have on hand?
Cheers
lee