Priming sugar for bottling

Gday

Thanks for the reply gash. I might do a couple of split batches to see the differences I’ve just been a bit worried about having bottle bombs.

Ray

Hi fineroo

After reading the few comments I decided to check a few things out I put a thermometer in the garage and have worked out where my beer is always sits between around 13-20 degrees of the last week. I’m thinking I may need to build a “hot box” type storage or get another fermentation fridge and use that for my carbonating. I am bulk priming I’ve given up with drops I’ve found it was to hit and miss for instance 2 carb drops in a 750 of a pale ale
I did was like champagne yet it had fully fermented I did a very similar beer and went for 2.6 on the carb calc and bulk primed and it was like english bitter or pump style tap. I’ll
Just have to have a play around with this one bit of trial and error. I’ve really increased my brewing recently so I’m going to have plenty to play around with.
Once again cheers for the response and happy brewing to all
Ray