New to the whole kegging thing. Force carbonated my last batch.
Everything I've read says to use half the amount of corn sugar when priming a keg as compared to bottling. My latest batch is for a maple wheat ale that calls for a mix of corn sugar and maple syrup for priming. I know sugar contents are different in all these fermentables (DME takes more for priming etc.)
How do I determine how much sugar/syrup to prime with? Is it as simple as cutting the amount in half or should I be looking at gravities of each substance? Would a program like BeerSmith help or is it overkill for a somewhat beginning extract brewer like myself?
Thanks!
Everything I've read says to use half the amount of corn sugar when priming a keg as compared to bottling. My latest batch is for a maple wheat ale that calls for a mix of corn sugar and maple syrup for priming. I know sugar contents are different in all these fermentables (DME takes more for priming etc.)
How do I determine how much sugar/syrup to prime with? Is it as simple as cutting the amount in half or should I be looking at gravities of each substance? Would a program like BeerSmith help or is it overkill for a somewhat beginning extract brewer like myself?
Thanks!