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Posted: Wednesday Nov 22, 2006 9:33 am
by rwh
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
Posted: Wednesday Nov 22, 2006 9:56 am
by melbourne man
they've been in the bottle for 4 months now and thay are now really over carbonated with uncontrolable head when i pour them.
maybe i'll try to open them like half an hour before i drink them to release some pressure and i'll try to drink them all pretty soon.
Posted: Wednesday Nov 22, 2006 9:57 am
by rwh
melbourne man wrote:and i'll try to drink them all pretty soon.
my heart bleeds for you.
