Carbonating with priming sugar
How much priming sugar should I use? A frequently asked question in the homebrew world. This month we're going to probe that question to find out. As we know there are three methods used to carbonate beer: priming with sugar or wort, forced carbonation and the retention of carbon dioxide gas (CO2) generated late in fermentation. Most homebrewers add a measured amount of corn sugar or cane sugar to their bottling bucket to bottle condition their beers. The sugar is consumed by the yeast and CO2 is produced. Proper carbonation of beer enhances its quality .It also brings out the aroma of the hops. Please follow the link below to read more on this topic.
**Brewer's Best® tips are simply that - - "brewing tips." We're not saying that you have to apply these techniques or methods to make one of our beer kits. They are tips to broaden your brewing knowledge and experience.**
Hazelnut Brown Ale*
This medium-bodied brew has a malty character surrounded by a nutty aroma. Crystal malts with a touch of chocolate malt create the brown color balanced by a subdued hop flavor. Adding a Brewer's Best® 4 oz. Hazelnut flavoring to the brew will make a great complement to the nutty aroma with some nutty flavor. Cheers!
ABV:4.25% - 4.75%Difficulty: Easy
Download recipe here
*To craft this recipe you will need a Brewer's Best® English Brown Ale ingredient kit and a 4 oz. Brewer's Best® Hazelnut Flavoring.*