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I had 17.6 liters to prime and used 111g of corn sugar. I had targetted 2.2 volumes of CO2. It seems to be pretty perfect so far.

I never stir it up, it always works out.

Yeah, I wouldn't sweat it too much.

It's also going to depend on how much one likes oak, which is why I tried to give that backgorund in my previous post. One thing that bugged me when I was trying to figure all of this out was that people would say things like "just right" or "too much" but not talk about what sort of bbl aged...

I asked about this when I did mine. People said just to wash my hands off with starsan and then physically drop the cubes into the secondary and pour the bourbon in. Do that first, and then rack the beer on top of it.

I've got one of these aging, I'm in the "hopefully, but optimistic" category. For some perspective, I *love* heavy, boozy, oak aged beers. Things like KBS, BCS, Dark Lord, etc - I love 'em all. The gf also likes oak aged beers a lot, but not quite as mcuh as I do. That was one thing I...

So I'm currently brewing this, more or less. I have the 6 lbs of DME but had it split as 1LB for 60 min and the other 5 as a late extract addition. I then had a 9g 60 min cascade addition and a 7g 30 min cascade addition (to make the IBUs come out right due to the extract split). Used the...

Yeah, I tried a sample of the porter about a week ago to get a gravity reading (1.018 IIRC), and even on its own it was a fantastic beer.

Good point.

Cool guys, that's what I figured. Just wanted to make sure I wasn't missing some obvious (but not to me) method of getting them in there which was better.

I'm doing the NB bourbon barrel porter recipe right now. I sanitized a jar, put in the oak chips & the bourbon. In a few days I'll be transferring the jar's contents & my porter to a secondary (a 5gal better bottle) for a week or two in order to soak up the oaky, bourbony goodness. It...

Yeah, I've done this on my fermenter as I have to do partial boils, but never really thought about it in terms of bottling until today. I'm getting to the point where I'm starting to look at the nittier & grittier things that I can work to improve on. It seemed logical to me, but just wanted...

So in the year or so I've been brewing, I've just used Palmer's nomograph in the back of brewing classic styles to determine how much sugar to use when batch priming. I forget the exact wording off the top of my head, but it implies it is for a 5gal batch. It occurred to me today that this...

So many moons ago I messed around with the whole Mr Beer thing and still have a pair of their kegs. After a homebrewing hiatus, I bought myself a 5gal kit and started doing extract batches. Partly out of laziness and partly due to the data I saw, I went with the extended primary method and thus...