Date: 1988-12-20 17:26:39 GMT
The problem that you are probably experiencing Tony, is that
your carbonation is coming from two different sources. One
is the priming sugar (which is consistent) and the other is bacterial
infection (which is inconsistent) -- that explains why the
same amount of priming sugar causes widely varying carbonation.
I also think you may be a little shy with the sugar --
I use 1/2 CUP to 3/4 CUP of dextrose for priming.
My advice is to increase your priming sugar to 1/2 CUP and
re-evaluate your sanitation procedures.
P.S. The Beatles mention homebrewing in Rock and Roll Music:
"...we'll be drinking homebrew from a wooden cup..."
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