New answers tagged bottle-conditioning
Being involved with the AHA and having judged national finals several times, I can tell you there are 2 concerns...first, there should be nothing on the bottle to identify it came from you. That's not too difficult. But with the number of entries we get these days, storage is a concern. The reason you should use standard 12 oz. bottles and caps is so that ...
Be patient. It will carb, it will just take longer. Wait another week or so, then start sampling to see if it's carbed yet.
The rules for the National Homebrew Competition, Part I talk about bottle specs. It doesn't appear to restrict the cap type.
Hopefully I can add something here, making the answer non-duplicate. In regards to 'need to add sugar', it is much better to let the yeast ferment everything that they can in the beer, and then add a measured amount of additional sugar. The other choice is to try to predict where the yeast will actually stop, which requires accurate measurement of sugars, ...
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