I didn't actually measure the FG of my beer until I had already added the priming sugar--it had been four weeks, so I'm not all that concerned about bombs. The FG reading post-priming was 1.010 (Rogue Pacman yeast is pretty thorough). What would my pre-priming FG be? Basically the same? I added 1/2 cup of priming sugar, boiled for 20 minutes or so and cooled, to a 3-gallon batch. That's my standard addition, and it's been working pretty well. Thoughts? What should I guess that the "real" FG was?
Calibrating FG for priming sugar additions
- Thread starter acsmith
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homebrewer_99
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From what I've read in the past, priming sugar doesn't add enough percentage to worry about changing any numbers unless you're measuring in the thousandths. 
