On behalf of the MBAA I will give a paper at the IBS at next years CBC in Boston. I have selected to talk about Bottle conditioning of beers.
Now, as part of my talk, I would like to present what Craft Brewers, Pub Brewers, and Homebrewers use and their technic, i.e.,
* what priming sugar do you use
* how much of your priming sugar in 5 gal of beer
* any idea what your carbonation level is before adding the priming sugar and what carbonation level you are looking for.
If you want, you can email me private to
Thanks very much