Cask Priming
Cask Priming
It appears that I have been over priming as most of my previous brews have been extremely lively. Generally I use malt extract, sugar or burton brew body and have used the measures specified in Graham Wheeler's Home Brewing book. However, I note that priming is not always necessary, particularly if you are able to wait a while before sampling. Generally I will leave a beer to mature for between six to eight weeks once in the cask. Should I reduce the level of sugar or malt or cask without?
Waywood