Recent content by Largerlout

Just found this interesting analysis of Carbonation Drops. Priming Sugar Or Carbonation Drops? - Winning Homebrew (winning-homebrew.com) One drop is equivalent to one tea spoon of table sugar.

I want to Bottle some Belgium style Beer using sugar. 6.3 % ABV. I serve this cool about 4 degrees C. Previously used carbonation drops at two drops per 500 ml. bottle and this works perfectly. I have looked at various calculators and they only seem to calculate for keg, but when divided down...

Thanks for the answers. It's 6.6 % ABV. perhaps that has something to do with it.

I've found that my bottles of beer are clear at room temperature, with some sediment at the bottom, but when refrigerated they go slightly misty. The sediment is still at the bottom and it tastes perfect. I am wondering what is going on.

What do you think is the best thing to do? put much more water at the beginning, top up after the boiling time, add before fermenting. Sorry but I am new at this. I've just measured the bottles which I'm using, 540 ml. half way up the neck that accounts for just over a litre.

I managed to fill 29 x 500 ml bottles and 9 x 330 ml bottles. I took a couple of glasses to try it earlier on.

First time brewing. I recently brewed the Leffe clone 23 litres all grain kit. After the boiling step I noticed it was about 3 litres short so I added water back up to 23 litres. Moved to fermenting bin and all went very well. Drew of 100ml to test the specific gravity twice. Bottled it today...