PuppetmanInBC
Member
I've made about 6 batches of beer (partial mash), mostly IPA, but a Hefeweizen as well.
When I made the Hefeweizen, I primed it with 1/2 cup of dextrose prior to bottling. The beer came out flat - there would be a small head when first poured, no bubbles, and eventually it would be like drinking juice - no fizz at all.
The next batch I made was an IPA. Eager to overcompensate for my Hefeweizen issue, I decided to increase the dextrose to 3/4 cup. Some of the beer went in large 1-litre bottles, and the last bottle from this batch had most of the 1-litre pour out as foam when opened - it was a beersplosion.
Is it normal that a Hefeweizen needs more priming, and an IPA less? How much dextrose to use in priming seems to vary. My copy of How To Brew says 3/4 cup, if I recall (my brother-in-law is temporarily hording my copy).
Help appreciated.
When I made the Hefeweizen, I primed it with 1/2 cup of dextrose prior to bottling. The beer came out flat - there would be a small head when first poured, no bubbles, and eventually it would be like drinking juice - no fizz at all.
The next batch I made was an IPA. Eager to overcompensate for my Hefeweizen issue, I decided to increase the dextrose to 3/4 cup. Some of the beer went in large 1-litre bottles, and the last bottle from this batch had most of the 1-litre pour out as foam when opened - it was a beersplosion.
Is it normal that a Hefeweizen needs more priming, and an IPA less? How much dextrose to use in priming seems to vary. My copy of How To Brew says 3/4 cup, if I recall (my brother-in-law is temporarily hording my copy).
Help appreciated.