Hey Everyone,
I've looked all over this board, and it seems the more I read, the more confused I become. I just started reading about things like the bottle priming calculator on tastybrew.com, which is confusing me even more. For my first two brews, I've used extract kits from NB. Both kits say to use 2/3 cup of corn sugar when bottling, which if I am correct is about 5.3oz. Here's the problem, if I plug a German Hefeweizen (my first brew)into the calculator (5 gallons/68 degrees) it says to use 8.5 oz. That seems very high, doesn't it? A Belgian White shows 4oz.
I'm ready to bottle a Tripel IPA this week and the kits says to use 2/3 cup plus 1 or 2 oz. So...what's the best way to go? Buy a scale and use the calculator, or just follow kit instructions.
Thanks!
I've looked all over this board, and it seems the more I read, the more confused I become. I just started reading about things like the bottle priming calculator on tastybrew.com, which is confusing me even more. For my first two brews, I've used extract kits from NB. Both kits say to use 2/3 cup of corn sugar when bottling, which if I am correct is about 5.3oz. Here's the problem, if I plug a German Hefeweizen (my first brew)into the calculator (5 gallons/68 degrees) it says to use 8.5 oz. That seems very high, doesn't it? A Belgian White shows 4oz.
I'm ready to bottle a Tripel IPA this week and the kits says to use 2/3 cup plus 1 or 2 oz. So...what's the best way to go? Buy a scale and use the calculator, or just follow kit instructions.
Thanks!