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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
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