hey guys! thanks for all the help so far, i searched for an answer to this but came up no clear answer as it pertained to me, so here goes.
i prepped my pumpkin ale for bottling 3 days ago by racking it to my bottling bucket and adding the priming sugar. naturally, that's when i got the idea to add some spice aromatics (cinnamon and ginger), and so i did. i went away for the weekend, and bottled the beer last night without adding any more priming sugar. was that wrong?
my thoughts are this - in the 3 days that the beer sat on the spices, the yeast had a short time to metabolize some of the priming sugar with no pressure for carbonation (bucket had an airlock attached). should i of added more priming sugar? my fear was that i'd overcarbonate and/or create bottle bombs.
very curious to see what you think - i can't rule out one way or another. thanks
i prepped my pumpkin ale for bottling 3 days ago by racking it to my bottling bucket and adding the priming sugar. naturally, that's when i got the idea to add some spice aromatics (cinnamon and ginger), and so i did. i went away for the weekend, and bottled the beer last night without adding any more priming sugar. was that wrong?
my thoughts are this - in the 3 days that the beer sat on the spices, the yeast had a short time to metabolize some of the priming sugar with no pressure for carbonation (bucket had an airlock attached). should i of added more priming sugar? my fear was that i'd overcarbonate and/or create bottle bombs.
very curious to see what you think - i can't rule out one way or another. thanks