Originally Posted by ddwill
thanks for the reply,
any idea how much priming sugar for that sort of beer?
for my stouts I'm usually at 2.0 volumes of CO2. To know how much priming sugar to use you need to know how much beer you're gonna bottle and the residual CO2 that's in it (that's why you need the temperature of the beer before bottleling).
The Beer Recipator - Carbonation
Originally Posted by blackwaterbrewer
F**k authority. F**k the homeowners. F**k the government.
Fruit Lambic, Flanders Red Ale, Scotch whisky-like ale
Bottled/Ready to drink:
Strong scotch ale, English-style barleywine, Baltic Porter, 'Tsar Bomba' RIS, Belgian Quad, Irish Red Ale, Saison, ESB, APA, Old Ale, 'Black Devil' Imp. Stout and more