I have always used corn sugar to get the little bit of fizz in my beer. It has always worked - I never have a problem. But recently I was rereading my "New Joy of Home Brewing". It's probably 20 years old. But Charlie was describing Kraeusening. It seems that if I just hold back a quart or so of unfermented wort I can mix that into the bottling bucket prior to bottling and I am good to go.
It seems so easy I might give it a try. Then I don't need to keep any corn sugar.
Does any body else do this?
It seems so easy I might give it a try. Then I don't need to keep any corn sugar.
Does any body else do this?