hlmbrwng
Well-Known Member
I feel that this is a basic idea that I never wrapped my head around. Here is the setup...
I have an imperial stout. Approximately 12% ABV. Final gravity is 1.038, so it's got a nice sweetness and mouth feel. Yay.
So, at this point the yeast did what it could do to the wort. My question is:
What is the difference between the remaining sugars in the beer and the priming sugar that I will add to the beer. If I just bottle the beer as is, I imagine it will end up flat, even though the final gravity is so damn high. Why does the yeast instead eat up the priming sugar?
I likely am not understanding a simple, yet very crucial idea.
I have an imperial stout. Approximately 12% ABV. Final gravity is 1.038, so it's got a nice sweetness and mouth feel. Yay.
So, at this point the yeast did what it could do to the wort. My question is:
What is the difference between the remaining sugars in the beer and the priming sugar that I will add to the beer. If I just bottle the beer as is, I imagine it will end up flat, even though the final gravity is so damn high. Why does the yeast instead eat up the priming sugar?
I likely am not understanding a simple, yet very crucial idea.