vtfireman85
Member
i know that the forum is threaded to death about this kind of topic but i didn't see any that really touched on what my issue is at the moment. i have had a maple wheat ale that i dry hopped and oaked..then i got busy. it has sat for probably 6 months at this point in secondary..i took a bit out and tried it..tasted ok. so i continued on with my recipe..kinda... the recipe called for 1/2 cup of priming sugar and 1/2 cup of maple syrup, well i used 1 1/4 cups of maple syrup along with the 2 cups of water recommended. i then pitched " a dose" of yeast (wyeast 1056) about half a pouch full. i was afraid to pitch the whole thing. my question is this. did i pitch too much, too little, and if so..how do i decide when to bottle as to not get bottle bombs?