Hello all!
It's been a while since my last brew....about a year and a half due to work, life, etc. Anyways, getting ready to brew a simple IPA in the coming days. Anyways...point of this post. I only have the room/set up for bottling my beer. The couple beers I've brewed while tasting alright, were over carbed causing way too much foam and some had a heavy alcoholic taste. I followed BeerSmith's calculation of how much priming sugar to use and still got these results.
While I'm not saying its the priming sugars fault, was wondering if there's another good substitute for the corn sugar to use when bottling my beer. I've enjoyed the beers I brew, I just dont love having to wait 10 min for foam to decrease when pouring into a glass
It's been a while since my last brew....about a year and a half due to work, life, etc. Anyways, getting ready to brew a simple IPA in the coming days. Anyways...point of this post. I only have the room/set up for bottling my beer. The couple beers I've brewed while tasting alright, were over carbed causing way too much foam and some had a heavy alcoholic taste. I followed BeerSmith's calculation of how much priming sugar to use and still got these results.
While I'm not saying its the priming sugars fault, was wondering if there's another good substitute for the corn sugar to use when bottling my beer. I've enjoyed the beers I brew, I just dont love having to wait 10 min for foam to decrease when pouring into a glass