1. Is there a routine calculation I can use to determine how much of the wort should be used to prime my beer for bottling?
2. I fear that using priming sugar (corn sugar, or even table sugar) my cause a tongue coating film sensation on the tongue after drinking the beer. If this fear is unfounded, what else in an all grain recipe could cause that?
- - A recent Belgian Pale Ale recipe sampled before priming sugar was add left my palate clean, after adding 6oz corn sugar and 1oz table sugar (sorry, I ran out of corn sugar and used 1oz table sugar in desperation) to a six gallon batch it leaves a distinct coating sensation on my tongue after drinking the beer.
I know you veterans can set me strain on this rookie dilemma.