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Results tagged with priming
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user 9616
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.
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Why less priming sugar in a mini keg?
However, this in in contradiction with the general wisdom that you need about half as much priming sugar for mini keg than for bottles. … counterintuitive, as less dead space means less moles of CO2 necessary to build up pressure in the dead space to reach equilibrium
I would be very happy if someone can give me a sound explanation as to why less priming …
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