Homebrewers Association | AHA Forum
General Category => Yeast and Fermentation => Topic started by: quest4watneys on February 04, 2011, 09:04:57 PM
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When I was transferring to the secondary (not necessary I know but I'm a voyeur) I must've thought I was bottling because I proceeded to add priming sugar to the secondary and put the contents of the primary right on in there too. Was this bad? How bad? What should I do next?
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Nah, you just boosted your alcohol and cut your body a bit.
Of course, now you'll have to wait for fermentation to get done again and secure some more priming sugar for bottling.
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RDWHAH :)
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No big ting bruddah. The amount of priming sugar used is insignificant compared to the fermentables in your wort - say a few ounces of sugar compared to numerous pounds of malt fermentables. The sugar will ferment out in the 2ndary fermenter with minimal, if any, noticible affect.
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The only down side is you're out the priming sugar. If you don't have any more (assuming it was corn sugar), table sugar works just fine. Cheers!!!
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When I was transferring to the secondary (not necessary I know but I'm a voyeur) I must've thought I was bottling because I proceeded to add priming sugar to the secondary and put the contents of the primary right on in there too. Was this bad? How bad? What should I do next?
I suspect some sort of alcohol consumption was involved in the incident... :o
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Did I mention that it is a 1 gallon test batch? Does that affect the fermentation time?
I suspect some sort of alcohol consumption was involved in the incident... :o
Drinking beer while brewing beer just seems so natural :)
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Did I mention that it is a 1 gallon test batch? Does that affect the fermentation time?
I suspect some sort of alcohol consumption was involved in the incident... :o
Drinking beer while brewing beer just seems so natural :)
Til you wreck a batch or two... 8) been there...