Steve wrote:[color=blue]
>
> Hello,
>
> How much light DME should I put into the wort just before bottling to get
> the right amount of carbonation for a stout?
>
> Thanks in advance![/color]

I would have to say none...use corn sugar instead. It's much more
reliable than DME for priming, and there's no advantage to using DME in
either quality of carbonation or flavor. One thing you might want to
consider if your impy is really strong (over, say, 1.080 or so OG) and
has been in the secondary for several months, is to add some extra yeast
to the bottling bucket. A high gravity beer left in secondary for a
long time can be difficult to carbonate due to poor yeast
health...adding a pack of dry yeast (it doesn't matter if it's ale
yeast, champagne, or wine yeast) can help a lot.

------------>Denny

--
Life begins at 60 - 1.060, that is.

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