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Yea, I used about 3/4 cup of sugar.... Thanks for the info... :mug:

Anyone know this? I used the search tool to find the answer but came up empty handed. I don't want to bottle and risk over/under carbonating until someone with more experience than me can advise... Thanks.:)

So am I reading this graph properly? its currently 51.8F down there... so if I draw a straight line from say 52F I need 3.6 fluid Ounces of Priming sugar? 3.60 fluid Ounces = 0.45 Cups...so basically half a cup of sugar? That can't be right This is what I pulled in Beersmith But that is...

No worries, that photo is rather old now... I racked it in secondary on Dec. 14 , so its been in there almost a month now.

Cool, yea that's just baking brown sugar... I just wanted to make sure what I was using was what you were suggesting. Thanks.

Hey Revvy, when you say brown sugar, did you mean raw unrefined sugar? or the actual baker's brown sugar, which is MUCH sweeter than raw cane sugar...

Hey man... Thanks... Drew 2 samples, 1 from the continental pilsner and one from the blonde lager... Both tasted FANTASTIC!!! A little more carbonation and a tad bit colder and I swear you could just drink it now! :ban: What I have noticed from this beer and from my brown ale is that...

Cool, I will sample both and start warming up the room. Should I just leave the continental pilsner in there anyways so it warms at the same rate as the Blonde? Thanks for the follow-up... :)

That's exactly what I suggested, but he went with the LHBS' advice. Once this batch is out of there, we're definitely going to be adding the hole. Thanks for the reassurance on the brew everyone. So it seems I should be good to begin raising the temperature to around 60F... What do...

Ok, so one batch of Lager (Blonde Lager) has been sitting in primary for 8 days, the other Lager (A Continental Pislner) has been in primary for 9 days. The air lock on the pislner had been bubbling for a good 5 days or so. The fermenting bucket, which belongs to a friend, for the Blonde did not...

That thread is fantastic Revvy !!!! :mug: Definately worth the read. I don't think I will have a problem bottling after reading that. :rockin:

Thanks. I'm thinking of using brown sugar for my brown ale as per a sugestion by someone here but I take it its the same process. Just want to make sure I get a nice, even mix when I add the syrup in... Awesome.

Cool, thanks.

So after you boil the priming sugar, do you need it to cool down to a certain range before adding it to your bottling bucket/beer? Does it mix better at certain temps?

Same here... Thanks for the heads up :rockin:

I'm getting ready to bottle my brown ale in about a week and also had a question which kind of relates to this thread. When you remove the airlock from a secondary vessel (glass carboy) and siphon into a bottling bucket (bucket with a spigot) would this not introduce oxygen into the beer...

Cool, I will. Thanks!!

Congrats on the brew!!! I'm still patiently waiting for my brown ale to clear in secondary. Its been there since December 14 (2 weeks tomorrow) and I have a batch of "Continental Pilsner" fermenting in primary (been bubbling for about 60 hours now). I'm planning on leaving the brown ale in...

Pardon my ignorance, but can someone tell me how to make a blow-off tube? Obviously you need a hose, but what other parts do you usually use and how do you control tightness, such as an airlock system? Why do some of you use glass carboys over buckets for primary fermentation? Like what's the...

2 since I started brewing about 3 weeks ago.