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How much 'priming' sugar in pressure-barrel?

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  • 03-02-2024 6:57pm
    #1
    adrianglass
    Registered Users Posts: 67 ✭✭


    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

    image.png


    Adrian



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