Addition of fermentable sugar to fully-attenuated beer, cider, mead or other beverage to produce carbonation by re-fermentation inside a sealed container, usually a bottle or keg. Requires viable yeast in suspension, either leftover from primary fermentation or added with the priming sugar.
I have a stout I'm going to be bottling soon and unlike past recipes I've brewed which have called for corn sugar for priming, this calls for dry malt extract and lactose. Typically I've dissolved my ...
I'm probably being too paranoid here, but what's the best way to make sure the priming sugar (I tend to use corn sugar boiled in a few cups of water for 5 minutes and then cooled) is thoroughly mixed ...
I'd appreciate a little input on "Priming": How do you do it? Which sugars do you use? Do you use it for all your beers and if not for which ones?