Questions tagged [priming]
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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What sugar to use when transferring to bottle or barrel
Doing a homebrew for the first time, bought a kit to do it with; figured it be a good student method of saving money :).
Anyway, its currently in the fermenting bin, and when it comes to transferring ...
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Beer Bottle vs. Can Head Space, Carbonation, and Conditioning
I have brewed at least a couple hundred 5-gallon batches of ale over the last 20+ years. For the vast majority of these batches, I have kegged in corny kegs and force carbonated using 30 PSI and ...
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Why my homebrewed lager beer bottles explode?
I started home-brewing lager beer last year. I am using ready-kits and the first three times it went quite well.
Now, with the latest, I had a very strange problem. A couple of weeks after I bottled ...
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Experimenting, Priming Sugars
I've got a 3 gallon batch of bourbon dubbel fermenting, recipe calls for priming with maple syrup, I'm thinking of siphoning off .5 gal to prime with honey and .5 gal to prime with black treacle.
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