scarlessmeanie
Well-Known Member
Hey all,
It's been a while, but I'm finally ready to bottle my saison. Only problem is, how much table sugar should I use? The kit recommends 5/8 cup in 16 oz. of water, but a priming calc recommended 3 oz. of sugar. Here is some other info that might come in handy when answering...
Fermentation temp: 85 F.
Bottling approx. 4 gallons of beer.
Racked off of primary yeast cake, so the fermentation took almost a month to finish.
Yeast used: Wyeast Belgian Saison
FG: 1013... Been the same for two weeks now.
Any help would be delightful. Thanks!
It's been a while, but I'm finally ready to bottle my saison. Only problem is, how much table sugar should I use? The kit recommends 5/8 cup in 16 oz. of water, but a priming calc recommended 3 oz. of sugar. Here is some other info that might come in handy when answering...
Fermentation temp: 85 F.
Bottling approx. 4 gallons of beer.
Racked off of primary yeast cake, so the fermentation took almost a month to finish.
Yeast used: Wyeast Belgian Saison
FG: 1013... Been the same for two weeks now.
Any help would be delightful. Thanks!