This may be a daft question, but are "priming sugars" a specific type of sugar, and if not, what should I be using to prime a pressure barrel and how?
I'm 5 day into fermenting brupaks almondbury old, and after a brief initial attack of stuck fermentation caused by my freezing cold house, all is well - we moved the bucket into the living room with us and wrapped it in a duvet, also like us!
any help gratefully received....
priming sugars?