So, two parts for this question...
1-Why are you guys (I mean, in the United-States/Imperial system users) measuring sugar in volume instead of measuring it in weight (since different sugar have different weight to volume ratios)?
(Don't read this as a snoby question, I'm just curious about this culture difference)
2-What is your prefered priming sugar ratio, and why?
I personally love about 6g/L, which is 0.8oz/gal.
For IPAs I like to go up to 7gL to push out the hop aromas, 0.93oz/gal.
For stouts and malt forward beers, I love to go down a little bit, sometimes as low as 5gL, wish is 0.67oz/gal. I find it gives a denser foam and really let place for the malty/caramel/roasty flavors to come through.
1-Why are you guys (I mean, in the United-States/Imperial system users) measuring sugar in volume instead of measuring it in weight (since different sugar have different weight to volume ratios)?
(Don't read this as a snoby question, I'm just curious about this culture difference)
2-What is your prefered priming sugar ratio, and why?
I personally love about 6g/L, which is 0.8oz/gal.
For IPAs I like to go up to 7gL to push out the hop aromas, 0.93oz/gal.
For stouts and malt forward beers, I love to go down a little bit, sometimes as low as 5gL, wish is 0.67oz/gal. I find it gives a denser foam and really let place for the malty/caramel/roasty flavors to come through.