From the HBD Archive
From: "Anthony M. Giannone" <>
Subject: Need help with carbonation control...
Date: 1988-12-19 14:45:45 GMT


I have just one question before I pop open the first bottle of
my holiday brew (Mistletoe Malt). I have been homebrewing for
almost four years and the one factor I have had some trouble
with is the carbonation level. I have always used all-malt
(extract) recipies and I prime with corn sugar (usually about 1/3
cup). My results have varied from semi-flat to champagne levels
of carbonation.

Is there some way of determining how much priming sugar to use
(if any)? I'd appreciate any information you could provide.

thanks and Happy Holidays,
tony g

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