All Questions
8
questions
2
votes
1
answer
158
views
Too much priming Sugar
Okay, how much danger am I in? I used a Mr Beer kit...and bottling added priming sugar. Unfortunately I got on the wrong line - having 500ML bottles, I added the priming sugar for 1 liter bottles. ...
3
votes
1
answer
158
views
Over-primed for bottle conditioning. How many days to blow off carbonation before allowing to resume?
Alright, so I've gone and over-primed a 5 gallon amber batch when bottling. Surprisingly, there is limited solid information available so I figured I would ask for feedback and then post the results ...
- 53
5
votes
5
answers
2k
views
Can I store beer in wine bottles
I have only standard wine bottles available, are they strong enough to hold bottle primed beer (max. 30 psi) without exploding?
- 51
1
vote
2
answers
146
views
Does old fermented beer need more priming in the bottle
Hi I am going to bottle my brew tomorrow which has been left fermenting for 6 months. It is as flat as water will I need to put more priming sugar in the bottles for it to carbonat?
- 11
5
votes
0
answers
198
views
Bottle-priming post secondary fining? [duplicate]
Possible Duplicate:
Cold Crash and Finings
As mentioned in this question, I'm anticipating some trouble with a low-flocculating yeast, and one of the suggestions was to use gelatin for fining in ...
- 552
4
votes
2
answers
997
views
What is the advantage of krausening?
Krausening seems to be a fair bit of work to the homebrewer with very little return. So, what advantages does krausening bring, other than not having to add any additional sugar to the beer for ...
- 2,144
3
votes
3
answers
2k
views
Per-bottle priming tablets?
The "Why is our beer not carbonating?" question mentions "sugar tablets". I am aware of a product called "prime tabs", but as far as I can tell that product is not longer being produced.
I have used ...
- 2,829
5
votes
4
answers
2k
views
How can I prime for bottle conditioning without oxidizing the beer?
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 ...
- 2,166