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How much 'priming' sugar in pressure-barrel?
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03-02-2024 5:57pm#1
Hi Folks.
A quick question, please.
I usually make 40-litre brews, using the plastic pouch extracts - and , after initial fermentation, pop them into a pressure-barrel with 2.5oz of sugar.
Currently on the go, I have a 20-litre batch of Mangrove Jack's 'Abbey' Ale.
Once it's ready - should I be adding half the usual quantity of sugar in the pressure-barrel?
Logic says 'yes' - but I thought I'd ask <grin>
Thanks
Adrian
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