thewarmachine
Member
I am going to bottle either tonight or tomorrow morning and I have a few questions:
1) My beer has been in the fermentor for a couple weeks longer than I had intended, because of scheduling issues. Will that be a problem and if so do I need to change how much sugar I add or anything?
2) I have seen people say that it is good to transfer into the bottling bucket the day before bottling so that the junk has time to settle in the bottom. Seems to me like I would want to use a strainer to transfer into the bottling bucket so that there is not junk in the first place. What do you recommend?
3) Lastly, what kind of sugar do I need to use? Is just the normal sugar we have in the kitchen for cooking fine or do I need a different kind?
Thanks so much for your help!
1) My beer has been in the fermentor for a couple weeks longer than I had intended, because of scheduling issues. Will that be a problem and if so do I need to change how much sugar I add or anything?
2) I have seen people say that it is good to transfer into the bottling bucket the day before bottling so that the junk has time to settle in the bottom. Seems to me like I would want to use a strainer to transfer into the bottling bucket so that there is not junk in the first place. What do you recommend?
3) Lastly, what kind of sugar do I need to use? Is just the normal sugar we have in the kitchen for cooking fine or do I need a different kind?
Thanks so much for your help!