HomeBrewMaster
Well-Known Member
- Joined
- Mar 17, 2014
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Hey everyone. I had a post awhile ago talking about a stalled lager. It stalled around 1.020 and it is lagering right now. I am wondering when it come time how to figure out the priming sugar.
I really wanna make sure it carbs so I am thinking I will add 1/4 Nottingham ale yeast to he priming sugar. Question is how much sugar? And with the new yeast work on the old sugars still existing.?
Thanks for the help guys
Sent from my iPhone using Home Brew
I really wanna make sure it carbs so I am thinking I will add 1/4 Nottingham ale yeast to he priming sugar. Question is how much sugar? And with the new yeast work on the old sugars still existing.?
Thanks for the help guys
Sent from my iPhone using Home Brew