priming question
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jakenbacon
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General easy peasy rule of thumb is 5 oz of priming sugar to 1 cup water. Find an online brew calculater that will match more to your style. Corn sugar is a clean carb....
bobbrewedit
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10 minutes
bobbrewedit
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Let cool, then stir into beer GENTLY, then bottle...then wait 
bobbrewedit
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I hear you...the only thing that helps me is to brew once a week...I have beer coming out if my ears! I bottle and keg now because I don't have the room to do just one or the other. Most of my beers sit for at least a month tho.
bobbrewedit
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There is a lot of debate over this. The best thing to do is sample your beer every week to see if YOU can tell the difference...Seems to me that if its your beer you can damn well drink it when u like!!! Jokes aside, the stronger flavors tend to mellow and blend, in my experience...4 weeks is a minimum for me unless I have a time restraint.
I use this priming calculator; http://www.tastybrew.com/calculators/priming.html
I boil 2C of water for a few minutes,taske it off the heat & stir in the weighed amount of sugar till it dissolves. don't boil it for a longer time,or you can wind up with what's called simple syrup.
Since pasteurization happens about 162F,you don't need to boil it,which can start making long chain sugars that don't ferment out alll the way.
I boil 2C of water for a few minutes,taske it off the heat & stir in the weighed amount of sugar till it dissolves. don't boil it for a longer time,or you can wind up with what's called simple syrup.
Since pasteurization happens about 162F,you don't need to boil it,which can start making long chain sugars that don't ferment out alll the way.
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