General homebrew discussion, tips and help on kit and malt extract brewing, and talk about equipment. Queries on sourcing supplies and equipment should go in The Store.
rwh
Posts: 2810 Joined: Friday Jun 16, 2006 1:47 pmLocation: Melbourne, Australia
Contact:
Post
by rwh Wednesday Nov 22, 2006 9:33 am
melbourne man wrote: is this due to the complex sugars in the stout that are broken doen over time?
yep.
how much priming sugar would you normally use for a stot?
Stouts should be carbed on the "low" end.
http://oz.craftbrewer.org/Library/Metho ... uide.shtml w00t!
melbourne man
Posts: 195 Joined: Thursday Jun 01, 2006 11:42 amLocation: Melbourne
Post
by melbourne man Wednesday Nov 22, 2006 9:56 am
they've been in the bottle for 4 months now and thay are now really over carbonated with uncontrolable head when i pour them.
rwh
Posts: 2810 Joined: Friday Jun 16, 2006 1:47 pmLocation: Melbourne, Australia
Contact:
Post
by rwh Wednesday Nov 22, 2006 9:57 am
melbourne man wrote: and i'll try to drink them all pretty soon.
my heart bleeds for you.
w00t!
