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Hi,
I just brewed a 50 litre batch of an Imperial stout that was split into 2 x25litres to add different flavourings in secondary. One has chilli & cacao nibs , the other salted caramel syrup. After 1 week in the secondary the SG of the chilli remained the same but the salted caramel has jumped from 1022 to 1065, understandable I guess as the sugar content has increased. Neither seem to have done any further fermentation (at least, no bubbles appearing) My question is when to bottle, do I add priming sugar to the caramel beer, I’m a bit worried about bottle bombs.
many thank
I just brewed a 50 litre batch of an Imperial stout that was split into 2 x25litres to add different flavourings in secondary. One has chilli & cacao nibs , the other salted caramel syrup. After 1 week in the secondary the SG of the chilli remained the same but the salted caramel has jumped from 1022 to 1065, understandable I guess as the sugar content has increased. Neither seem to have done any further fermentation (at least, no bubbles appearing) My question is when to bottle, do I add priming sugar to the caramel beer, I’m a bit worried about bottle bombs.
many thank