Hi; planning ahead here, as my first fermentation hasn't finished.
First, I'm assuming that the only way to decide when fermentation is sufficiently done is by measuring the gravity. Do I need to do anything to 'kill' the yeast?
Am I right in thinking that once I've hit the right gravity, I need to prime a keg with sugar before decanting the brew into the keg? Is this really necessary, and if so how much sugar is required? Is there a preference for smaller grained caster sugar over others?
Once decanted, how long should it be left before drinking?!
First, I'm assuming that the only way to decide when fermentation is sufficiently done is by measuring the gravity. Do I need to do anything to 'kill' the yeast?
Am I right in thinking that once I've hit the right gravity, I need to prime a keg with sugar before decanting the brew into the keg? Is this really necessary, and if so how much sugar is required? Is there a preference for smaller grained caster sugar over others?
Once decanted, how long should it be left before drinking?!