I am brewing a Guinness stout clone this weekend. I need it to be ready to drink mid March. This gives me just about enough time to have it brewed and bottled (bottle conditioned - I do not have keg equipment). I read that conditioning with DME will give it more of that nitrogen mouth feel with the smaller bubbles. However, I heard that it takes longer to condition this way.
So, my three options are as follows:
1 - just condition with corn sugar and be happy with that.
2 - condition with a mixture of corn sugar and DME in order to get a close replication of the DME conditioning.
3 - condition with DME and add CBC-1 Cask and Bottle Conditioning Yeast to the bottling bucket to speed the DME.
So, wanted input on my three options above. thanks in advance.
I found that adding the CBC-1 to the bottling bucket speeds up the bottle condition to about a week instead of 2 to 3 weeks when priming with corn sugar.
So, my three options are as follows:
1 - just condition with corn sugar and be happy with that.
2 - condition with a mixture of corn sugar and DME in order to get a close replication of the DME conditioning.
3 - condition with DME and add CBC-1 Cask and Bottle Conditioning Yeast to the bottling bucket to speed the DME.
So, wanted input on my three options above. thanks in advance.
I found that adding the CBC-1 to the bottling bucket speeds up the bottle condition to about a week instead of 2 to 3 weeks when priming with corn sugar.