raptoid
Member
- Joined
- Mar 6, 2014
- Messages
- 9
- Reaction score
- 0
Fairly new to all grain. First question is: Do recipes usually state the amount of priming sugar to use? I've seen conflicting amount additions for beer "styles". Is there a website thats reliable to use for that calculation? Also, from what I can gather the time to add the cooled priming sugar is in the bottling bucket/stir/bottle/cap...correct?
Second question is: When doing these higher gravity brews, I plan on running into the situation of utilizing a secondary fermenter. At this point does the initial yeast pitch keep on fermenting? Or will there be cases where I would need to add another pitch for the duration of the secondary to increase the ABV? To be specific, my goals are a few 10-12%+ Imperial stouts, Barleywines, strong (D)IPAs.
Second question is: When doing these higher gravity brews, I plan on running into the situation of utilizing a secondary fermenter. At this point does the initial yeast pitch keep on fermenting? Or will there be cases where I would need to add another pitch for the duration of the secondary to increase the ABV? To be specific, my goals are a few 10-12%+ Imperial stouts, Barleywines, strong (D)IPAs.