SeattleBrew
Member
I've been sitting on a Chimay clone for about 8 weeks now (4 in primary and 4 in secondary) and I'm going to bottle soon, but these instructions don't sound right..... it seems to me that there is too much sugar (and do I need to repitch yeast)?
Prime the beer in the second stage with another dose of the same strain of fresh yeast 3 days before bottling. Bottle when fermentation is complete, target gravity is reached and beer has cleared (approximately 6 weeks) with:
½ cup Corn Sugar
⅓ cup Belgian Clear Candi Sugar
That has been boiled for 10 minutes in 2 cups of water. Let prime at 70°F for approximately 6 weeks until carbonated, then store at cellar temperature.