I need some advice from the brewers please:
I have a wherry kit which I had to rack to DJs before fermentation was complete (I was away for a couple of weeks and didn't want to leave it for that long with a big headspace, CO2 blanket or no CO2 blanket).
It has now fermented out, and I'm ready to bottle.
I need to prime before bottling (the kit says 90g but I found the last one a bit lively, so maybe 60g). I'd normally rack to a clean fermenter, prime there, then bottle. I'm aware that the beer has already been racked once, and I want to minimise the oxidation risk.
Would you still rack onto the sugar anyway, or would you rack directly into bottles and prime there? I can either weigh sugar per-bottle (tedious but I have an accurate gram scale) or make a sugar syrup and use a syringe.
Ta
I have a wherry kit which I had to rack to DJs before fermentation was complete (I was away for a couple of weeks and didn't want to leave it for that long with a big headspace, CO2 blanket or no CO2 blanket).
It has now fermented out, and I'm ready to bottle.
I need to prime before bottling (the kit says 90g but I found the last one a bit lively, so maybe 60g). I'd normally rack to a clean fermenter, prime there, then bottle. I'm aware that the beer has already been racked once, and I want to minimise the oxidation risk.
Would you still rack onto the sugar anyway, or would you rack directly into bottles and prime there? I can either weigh sugar per-bottle (tedious but I have an accurate gram scale) or make a sugar syrup and use a syringe.
Ta
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