iron_city_ap
Well-Known Member
I got all set to bottle a batch this morning. Sanitized the bottles and equipment, got the priming sugar going, etc... when I finally measured my gravity and found that it looks to be stuck (1.020, same as about a week ago). I gave the beer a gentle stir, no splashing, got the cake mixed up in the beer pretty good, and put it back to ferment for another week. For what its worth in this thread, its been sitting at around 68-72 degrees.
My question is about the priming sugar. I let it boil out the full 20 minutes and its cooling right now. Would I be okay to put it in an airtight container in the fridge for a week, or should I re boil some new stuff when I finally bottle this stuff?
I'm thinking my bottles should be okay if I leave them upside down, but I'll probably re sanitize them anyhow.
My question is about the priming sugar. I let it boil out the full 20 minutes and its cooling right now. Would I be okay to put it in an airtight container in the fridge for a week, or should I re boil some new stuff when I finally bottle this stuff?
I'm thinking my bottles should be okay if I leave them upside down, but I'll probably re sanitize them anyhow.