beerbeerbeerbeerbeerbeer-
Well-Known Member
- Joined
- Jan 15, 2013
- Messages
- 82
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I have an American Brown Ale extract kit w/specialty grains(which the grains taste delicious btw), 5 gallon. This will be my first brew ever, and will be doing a full volume boil outside on my new banjo bayou cooker and 7.5 oz ss pot. I ordered a whole mess of things from northern brewer, as I plan to all-grain it as well as extract brew for parties and such. Ive spent so much money, (not a good idea for a pizza delivery boy) so looks like ill be broke for a while. O well Ill have booze.
TO THE POINT SORRY THIS IS SO LONG
In the order I got hard Belgian candi sugar, light and dark, 2 lbs each. I really want to use(I guess the dark) in this recipe as my inner infant brewer thinks it will make something wonderful and unique, hopefully. Should I replace the priming sugar? If I add it to the boil and then later prime im sure ill get a ruined pantry right? But if I just ad it just to the boil will it carbonate later in bottles? What about adding it after fermentation, will that carb it? How much should I use? What about a little of priming and a little candi? I wont be changing anything else, maybe easing up on the bittering a tad.
Im crossing my fingers hoping everyone wont just tell me to stick to the recipe for my first time brewing, I know it would be a good idea. But none the less ive got this sugar im going to use sooner or later and need to know how to use it. Thanks a bunch guys, this site has helped me a whole hec of a lot in planning my brew life. Could use a pros knowledge on this part.
O and I lied this won't be my first brew, Ive planned a sake gig for tomorrow. Hea hea heee. If you ve got warning advice about that, please post too. Thanks again.
TO THE POINT SORRY THIS IS SO LONG
In the order I got hard Belgian candi sugar, light and dark, 2 lbs each. I really want to use(I guess the dark) in this recipe as my inner infant brewer thinks it will make something wonderful and unique, hopefully. Should I replace the priming sugar? If I add it to the boil and then later prime im sure ill get a ruined pantry right? But if I just ad it just to the boil will it carbonate later in bottles? What about adding it after fermentation, will that carb it? How much should I use? What about a little of priming and a little candi? I wont be changing anything else, maybe easing up on the bittering a tad.
Im crossing my fingers hoping everyone wont just tell me to stick to the recipe for my first time brewing, I know it would be a good idea. But none the less ive got this sugar im going to use sooner or later and need to know how to use it. Thanks a bunch guys, this site has helped me a whole hec of a lot in planning my brew life. Could use a pros knowledge on this part.
O and I lied this won't be my first brew, Ive planned a sake gig for tomorrow. Hea hea heee. If you ve got warning advice about that, please post too. Thanks again.