Maysie
Regular.
Hi All
I batch primed and bottled my St Peters Cream Stout yesterday using 130g of demerara sugar for 21 litres of brew. Having re-checked the Brewers Friend calculator this morning I wonder if I have overdone it.
Do I need to be wary of bottle bombs, or will it not make too much difference?
Is there an adjustment that I need to make between sugar weights when it comes to using demerara vs say ordinary white granulated? For some reason I seem to think that demerara would be less 'active' than regular white granulated?
I was also crash cooled after fermentation for 4 days, so it was at around 8 degreesC when the sugar went in. Now being raised to around 18 degreesC again
TIA
I batch primed and bottled my St Peters Cream Stout yesterday using 130g of demerara sugar for 21 litres of brew. Having re-checked the Brewers Friend calculator this morning I wonder if I have overdone it.
Do I need to be wary of bottle bombs, or will it not make too much difference?
Is there an adjustment that I need to make between sugar weights when it comes to using demerara vs say ordinary white granulated? For some reason I seem to think that demerara would be less 'active' than regular white granulated?
I was also crash cooled after fermentation for 4 days, so it was at around 8 degreesC when the sugar went in. Now being raised to around 18 degreesC again
TIA
