Hi all!
First post! Whoooo
I have just got back into brewing. It has been about 8-9 years since I last did and I can tell you that a lot has changed in homebrew
When I first started I read that I did not have to prime for bottling if I didn't use a secondary. So far I haven't had a flat brew yet.
Now after much reading...I have decided to leave it in the primary for 3 weeks instead of two. I still don't plan on using a secondary since I can't seem to find a concensus on if this actually makes the beer better and I hate risking infection from the transfers (and the small inevitable loss of beer ).
My question is should I now worry about using a priming sugar for bottling? Was the reason my beer was coming out carb'd because of stopping fermentation in the primary before it was complete?
Thanks for help and opinions!
First post! Whoooo
I have just got back into brewing. It has been about 8-9 years since I last did and I can tell you that a lot has changed in homebrew
When I first started I read that I did not have to prime for bottling if I didn't use a secondary. So far I haven't had a flat brew yet.
Now after much reading...I have decided to leave it in the primary for 3 weeks instead of two. I still don't plan on using a secondary since I can't seem to find a concensus on if this actually makes the beer better and I hate risking infection from the transfers (and the small inevitable loss of beer ).
My question is should I now worry about using a priming sugar for bottling? Was the reason my beer was coming out carb'd because of stopping fermentation in the primary before it was complete?
Thanks for help and opinions!