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Stupid question, but I can not seem to find a good answer.. If I typically use 5oz of corn sugar!! How much table sugar should I use for priming?

beer

Here is a recipe I am brewing this weekend.. Mash @ 152 Yeast WYeast-American AleII 5.0#Red Wheat Malt 1.0#2-Row 1.0#6-Row 1.0#Vienna 0.5#Flaked Rye 0.50ozWillamette @60 0.25ozCascade @60 0.50ozWillamette @20 0.25ozCascade @20 0.50ozCascade @5

I was planning on doing a wheat for the spring time and I wanted to how much (% wise) is to much. I have always heard about 60% or the mash tun becomes a sticky mess (aka stuck sparge).. Any guidelines I can reference??

Is there any difference with the Mash duration or process for 6row vs 2row?? I wanted to use some just to experiment and since I have never used it before I just wanted to know if there was something unique to mashing 6row.

great.. I will simply mash the grains and then do the 2.5 gal boil for the extract. Cheers and wish me luck..

Thanks Yopper.. Can Vienna be used? Is it only Crystal or Cara grains that can be used for color and flavor? I have not used extract in a VERY long time and very rarely did I use grains.

I can do a mini-mash but I did notice several extract recipes use steeping grains for flavor and color. I am just wondering why they have steeping grains?

I wanted to know if I could steep Vienna or regular base grains to extract flavor without the need to mash the grain? I wanted to add a more malt profile to a blonde ale (not something within the guidelines of a blonde). Your feedback is greatly appreciated. Cheers.. HB-Hudy

Not to throw more fuel onto this fire.., But I like many others probably give a very large number of my brews away and really like the response of WOW you made this, and then we go through the process in easy steps like making stew to get them interested. Have you family member buy the good and...

Thanks Yooper. I wanted a true session beer that my pals and I can consume in larger quantities. We can only go so far with our 8%+- batches, but we do give it h3!!. :-) I may up the DME slightly, but I was shooting for an OG of about 1040. I will adjust the hops and remove the CaraVienna...

The sugar will ferment out completely so if you go with 1# of DME and 1# of Honey you will get a thinner beer but still have more malt presence then the 2.2# of sugar. I would also suggest using Nottingham yeast instead of the coopers. Let if fully ferment out (3weeks) and then bottle for 3...

I have been trying to find a nice crisp drink for the early spring here in AtlGA.. I liked SA.Noble Pils when it first came out, but somehow something changed (Oh it's me not you SA, its me ;)).. I was thinking of doing my first lager and making a little hoppy and sessionable (if this is...

Any reason you could not add about 1# of frozen fruit? I was thinking a fruit "medley" package would be a nice addition.

OK then what does it mean when folks say to "stir" once a day for the first 5 days?? I am working on Yoopers Welch's wine recipe.

I added some honey after taking a gravity reading and stirred it in. I added my yeast last night and I noticed this morning the honey seems to have settled into the bottom. Fermentation has started, but I wanted to know if stirring the honey back into suspension would help or if I should just...

My definition of "good" is probably not the same as others. I do somewhat enjoy fruity wines, but this is going to be something for the my family for Easter dinner is I can pull it off. Whatever happens it will be wine and a bottle will be aged until the summer or fall.

Yooper could this ready to drink in a little over 90 days? Also would adding some oak chips give it a little more "aged" feel or taste? Could it be back sweetened with Strawberry Juice? Kid of making a blush'ish wine? Edit:: Just made this and OG is 1100.. I will top it off after...

I only want to try 1 gallon and had ruled out wine kits due to the volume and cost. I have read Yoppers Welchs recipe and I like the looks of that.

I have never made wine before, but I was hoping to make a wine that would be good by April.2012? I was hoping to do a fruit wine from white grape juice and back sweeten with either strawberry or rasberry juice. I am certain it would be far better if it ages about 6 months, but just wanted to...