Tagged Questions

1
vote
2answers
28 views

Priming sugar/drop mixing worry, in a test bottling

I'm preparing to bottle a 30 pint batch of Ginger Beer. It started at 1.041 and has finished at a steady 1.008 after 2 weeks or so. I siphoned one bottle's worth earlier into a 500ml flip-top, and ...
2
votes
1answer
87 views

First time bottling, a few questions. [closed]

I'm getting ready to bottle a ginger beer. It's been at a steady 1.008 FG (1.041 OG) for a week now so I hope it's safe. 1) I siphoned one bottles worth earlier into a 500ml flip-top, and added one ...
5
votes
2answers
1k views

How precise must the measure of priming sugar be?

I usually bottle home brew into 750ml bottles, and less commonly into 375ml bottles. I have a two-ended sugar spoon which is for priming these, and it's obvious which spoon head goes with which bottle ...
7
votes
2answers
381 views

Whoops, I over-primed. Anything I can do?

I brewed a small batch, and referred to the Nomograph for Determining Ammount of Priming Suger for 5 US Gallons in Brewing Classic Styles. I wanted to carb to 2.25 vol.s at 70 degrees so I decided ...
2
votes
1answer
498 views

How much sugar should be used when priming with Brett?

I've read that Brett will consume sugars that other yeast strains cannot. Is this true? I couldn't really find too much information on it. If this is the case, should I be worried about over ...