DanMalleck
Active Member
How stupid is this: I primed three dozen 12 oz bottles of a double IPA recently (plus a few pints and quarts). But I primed with maltodextrin instead of dextrose! What a moron. (in my defense: white sweet powder in the same drawer!)
Is there any way to calculate the amount of sugar to put in each bottle to get some fizz without explosions? I could get the right weight of dextrose and then sort of eyeball it, but there seem to me to be a bazillion sanitation and priming hazards awaiting.
Help! *smacks forehead*
Is there any way to calculate the amount of sugar to put in each bottle to get some fizz without explosions? I could get the right weight of dextrose and then sort of eyeball it, but there seem to me to be a bazillion sanitation and priming hazards awaiting.
Help! *smacks forehead*