barkingtreefrog
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- Sep 30, 2013
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I just bottled another batch last week. It might be my best beer yet, it's a chocolate coffee porter that tastes AWESOME. Anyway, the point is I normally use one half cup of water with my priming sugar to bottle condition. This time I wasn't paying attention, possibly due to the fact that I was enjoying a few of my other brews, and used a full cup of water. I opened one up yesterday and it seems to be carbonating, just not as quickly as another batch I did that was very similar. The room temp is 75 degrees F as was the last batch. Did I use too much water? If not, what is "too much" water for the priming sugar? BTW it was a 5 gal batch.