Mongzilla
Well-Known Member
I am getting ready to bottle my batch of Belgian brothers Golden Strong ale, see link below. (https://www.homebrewtalk.com/f73/belgian-brother-golden-strong-250255/).
My wort had an original gravity of 1.067 corrected to temperature, and at the time of adding to the Demi Johns the gravity was 1.017 68°F (I have not had time to correct this to temperature).
With the gravity reading as low as this; should I prime my beer during bottling, and how much sugar should I use?
If I am to use priming sugar for the ale is this appropriate procedure.
Add priming sugar to half a litre to a litre of water.
Boil priming solution for 10 to 20 min till all sugar is dissolved.
Add priming sugar solution to sterilised container.
Rack beer into sterilised container.
Gently stirred beer and priming solution together.
Allow beer to stand for 5 to 10 min to settle.
Rack beer into bottles and cap.
Thanks for your help; Mongzilla.
My wort had an original gravity of 1.067 corrected to temperature, and at the time of adding to the Demi Johns the gravity was 1.017 68°F (I have not had time to correct this to temperature).
With the gravity reading as low as this; should I prime my beer during bottling, and how much sugar should I use?
If I am to use priming sugar for the ale is this appropriate procedure.
Add priming sugar to half a litre to a litre of water.
Boil priming solution for 10 to 20 min till all sugar is dissolved.
Add priming sugar solution to sterilised container.
Rack beer into sterilised container.
Gently stirred beer and priming solution together.
Allow beer to stand for 5 to 10 min to settle.
Rack beer into bottles and cap.
Thanks for your help; Mongzilla.
