I'm planning to bottle a batch wich I splitted in 2 carboys to test 2 different yeast strains.
I got glucose syrup from my sister, she uses that in her bakery cooking and was wonderig: what is the conversion from primming sugar to this glucose syrup? This stuff is really thick compared to the corn syrup you can buy at any store.
I really don't want to make/clean beer bombs LOL.
Hope someone can help me out.