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
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,
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