Moderator: Moderator Team
History2282 wrote:Thank you for the reply. I am going to put this in secondary to help everything settle. When I do bottle would you recommend I add a couple of pieces of dry yeast to help with the carbonation if the old yeast is at its limit?
Brewtime wrote:I would let it sit at 77% attenuation it is probably done as this yeast Attenuation is listed at 70-75%. As for the priming sugar normal amount would surfice so around 4-5 oz
Users browsing this forum: No registered users and 1 guest