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Old 06-08-2008, 05:14 PM   #1

Here is the recipe:

6.5 lbs wheat lme
6 oz wheat malt
4 oz pilsner malt
3 oz cara vienne
3 oz acidulated malt

1 oz challenger pellets-60 min
1 oz hallertauer hersbrucker pellets-5 min
1/2 oz coriander-15min
1 oz orange peel-15 min

Anyways, today was the two weeks in bottle and I tried one of my wheat beers. Thing that really gets me is that the beer is pretty flat. I used 3/4 priming sugar. Would it make a difference using corn sugar instead? Do I know a this point if I used too little priming sugar? Or am I just paranoid about all of this and give it time to age? Thanks in advance.
primary: none
secondary: belgian golden strong ale
bottled: wheat
on deck: triple

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Old 06-08-2008, 05:30 PM   #2
c.n.budz's Avatar
Feb 2007
Pistol Wavin' New Haven, for now...
Posts: 3,093
Liked 41 Times on 28 Posts

You're just paranoid. Give it at least another week. Priming sugar and corn sugar are the same thing. 3/4 of a cup in a 5 gallon batch is plenty.
Knucklehead Brewery, Est. 2007

Always do sober what you do drunk. That will teach you to keep your mouth shut. -Ernest Hemingway

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Old 06-08-2008, 05:33 PM   #3
May 2008
Posts: 115
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When you say "3/4 priming sugar", what exactly did you use, and how much?

What temperature have you been storing the beer at?

Just some info :

You should use 3/4 of a cup of corn sugar per 5 gallons.

Normally (please note "normally) the definition of priming sugar IS corn sugar (Dextrose).

You can also use DME (Dried Malt Extract), at a rate of 1 1/4 cups per 5 gallons. As well as lots of other sugars.

In any case, you should let it sit for at least 3 weeks at 70F.


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Old 06-08-2008, 05:46 PM   #4
Blender's Avatar
Jan 2006
Santa Cruz, CA.
Posts: 3,106
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Yep, 2 weeks is a bit early. 3 weeks will be better and then 4 and up is pretty optimal. It sucks waiting.

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