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Old 07-07-2008, 01:23 PM   #1
Nige Graham
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Jul 2008
lancashire England
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i think i have made a miscalculation when priming my pressure barrel with sugar, it seems too sweet for a bitter. should i replace it in the fermenting tub and add more yeast to eat the excess sugar or will it sort its self out with time? please advise someone.

 
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Old 07-07-2008, 01:32 PM   #2
david_42
 
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Oct 2005
Oak Grove, Oregon, USA
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The existing yeast will consume all of the sugar. Give is a couple more weeks in the barrel, but you might have to release the pressure once or twice.
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