BockBurner
Member
First post on the forum here, so hello. This is my first batch of brewing in about 8 years, so please bear with me. I'm a noobie all over again.
I've got a fairly mild Pale Ale I just brewed up last week. The directions go back and forth between what to do if using single vs. 2 stage fermenting and I got one step ahead of where I needed to be. Over anxious I'm sure, but I'm going to blame it on bad directions for the time being (I know the reality, just let me be with the fantasy, ok?)
When I racked to my secondary 48 hours ago, I added 3/4 c. of corn sugar. Should've been done after secondary when I was going to bottle it, but just realized the mistake now. It is what it is. I'm sure its not ruined exactly, but now what?
Do I leave it to condition longer that the suggested two week minimum? Do I still add a primer sugar when I go to bottle it? What changes should I expect from what it might have turned out like before? Advice?
Specifics:
6# Gold Malt Extract
8oz. Crystal malt grain
2 oz. Willamette Hops pellets at different stages
5 gallon recipe
Thanks in advance.
-j.
I've got a fairly mild Pale Ale I just brewed up last week. The directions go back and forth between what to do if using single vs. 2 stage fermenting and I got one step ahead of where I needed to be. Over anxious I'm sure, but I'm going to blame it on bad directions for the time being (I know the reality, just let me be with the fantasy, ok?)
When I racked to my secondary 48 hours ago, I added 3/4 c. of corn sugar. Should've been done after secondary when I was going to bottle it, but just realized the mistake now. It is what it is. I'm sure its not ruined exactly, but now what?
Do I leave it to condition longer that the suggested two week minimum? Do I still add a primer sugar when I go to bottle it? What changes should I expect from what it might have turned out like before? Advice?
Specifics:
6# Gold Malt Extract
8oz. Crystal malt grain
2 oz. Willamette Hops pellets at different stages
5 gallon recipe
Thanks in advance.
-j.