Alistechbumb
Active Member
Ok, while I do not consider myself a complete noob, I am no brew master yet either. But, I am posting this here, in hopes it may help others. I brewed a SMaSH, (American two row, homegrown cascades) and crushed up a pint of blueberries and added to secondary. I let sit for two weeks in secondary, had stable gravity, and then carbonated a little under recommendations of 1/3 cup corn sugar for 5 gallons. The beer is Fantastic, but super carbonated (gysering) when you pop a bottle. Are blueberries just still fermenting (obviously) what do you all do to carbonate fruit beers, At this rate,no carbing sugar would have been needed, tips, thoughts, ideas? Thanks in advance!