J jessej122 Well-Known Member Joined Jun 27, 2012 Messages 233 Reaction score 5 May 25, 2013 #1 So I have a IIPA in bombers that hasn't card in 7 weeks,I have learned I can save it with the champagne yeast, I also have a RIS in secondary before I bottle should I pitch champagne yeast in the whole batch?
So I have a IIPA in bombers that hasn't card in 7 weeks,I have learned I can save it with the champagne yeast, I also have a RIS in secondary before I bottle should I pitch champagne yeast in the whole batch?
el_caro Well-Known Member Joined Feb 3, 2011 Messages 606 Reaction score 35 May 25, 2013 #2 You mean carbed I assume. How are you priming and at what temperature are you storing the bottles during the carbonation period?
You mean carbed I assume. How are you priming and at what temperature are you storing the bottles during the carbonation period?
OP OP J jessej122 Well-Known Member Joined Jun 27, 2012 Messages 233 Reaction score 5 May 26, 2013 #3 I use the regular corn sugar used the northern brewer calculator,they have been sitting in a closet that stays between 65-72
I use the regular corn sugar used the northern brewer calculator,they have been sitting in a closet that stays between 65-72
OP OP J jessej122 Well-Known Member Joined Jun 27, 2012 Messages 233 Reaction score 5 May 26, 2013 #4 And yes I meant carbed. Stupid IPhone
