I am trying to figure out how Priming Sugar calculators work under the hood and just gave this illuminating article a read. Most of it makes sense, however the author talks about each different priming sugar having a different "yield rate" and I am wondering if that metric is the same as the Dry Yields I see for each ingredient on BeerSmith. For instance, Honey is listed on BeerSmith as having a Dry Yield of 75%. Does that mean, that …
I'm brewing my very first batch with an actual kit (I've used Mr. Beer before with decent results and wanted to do it right). I bought a recipe kit from Northern Brewer and I opted for the Cooper's Carbonation drops. But I see no one mention them here - or pretty much anywhere else. The beer (the XPA recipe) is on week 2 of fermentation and seems to be progressing nicely - the fermentation seems to have mostly stopped after …
How prominent might I expect the flavors of honey to be, if used as a priming element for beer? I am thinking about it in terms of an all-grain pale ale variation, perhaps with honey or biscuit malt for the flavoring element, instead of crystal... And let's also presume some quality honey, not the supermarket mass-produced stuff.
I've just been playing with some treatments for an undercarbonated batch in bottles. The beer is slightly carbonated, it bubbles up a little when poured, just builds no head & dissipates instantly. I thought I'd try opening a couple of bottles & adding some carbonation drops, re-seal & see what happens after a week or two. I put 1 drop each in 2 bottles and 2 drops each in another 2 bottles. When the sugar was added to the beer, …
Completed my first fermentation of home-brew bitter which finished at 2.5% alcohol after 2 weeks. Transferred the beer to a pressure barrel and added a level teaspoon of sugar per pint to start secondary fermentation along with extra pressure using a screw on CO2 "bomb" for a couple of seconds. After about a week ( probably longer that normal due to the fact that the barrel was in the loft where it was quite cold ), the beer started to …
A friend of mine used plastic bottles with plastic caps (like coke bottles) for bottling. He used sugar (Granulated Sugar of Sugar Beet) for priming. It turned out those plastic bottles have problems with caps and the bottles lost too much CO2. The bottles have very liitle to no carbonation right now. He wants to recover those bottles somehow. He does not have any equipment for CO2 flasks or tanks, so he will use sugar or malt for this purpose …
One of the biggest time consumers I have on bottling day is cooling down the sugar to room temperature. So I have been thinking about sanitizing a small container the day before bottling, dissolve the sugar there, and seal the container. The solution should cool overnight and be ready to add to the bottling bucket the next day. Is this wise? And on that note, I was thinking about doing the same for the gelatin I use to clear my …
After experiencing midnight explosion in 5L keg few year ago, i researched for safer ways to prime. Ever since i was measuring dextrose and adding in each bottle per its volume (and desired CO2) and filling up directly from the fermentation container. I started to wonder if there is a shortcut and if this technique is considered sterile. After much reading, i find many people use a bottling bucket to add sugar/dextro in a batch after boiling. I do have …
I know there are priming sugar calculators out there to help decide how much sugar one should add but is there any thing as too much priming sugar and if yes what would be the side effect to expect? I have brewed two batches now but they both lacked carbonation and were out right flat. And I was using Northern Brewer's Fizz drops for priming but the complication was I have 16oz bottles and fizz drop were for 12oz bottles, …
I am korean homebrewer. I brewed Citra Pale Ale, but I am not quite satisfied. After fermentation, I added 3g or 6g of priming sugar in 500ml bottles. The 3g of sugar bottles had good flavor but less carbonation. The 6g of sugar bottles had less flavor and were a little bit sweet, and they had more carbonation than the 3g but it is still not enough. How do you carbonate(How long)? How much do you priming the sugar? Is …
long story short - primed the keg with sugar, let it raise up to temperature, can't hear any gargling. IS my sugar carbonation taking place or all the old yeasts have died ?
I'm about to brew a 5lb batch, I don't really know exactly the step when should we add corn sugar though. Also, I'm wondering that once I'm done boiling and adding DME, yeast, hop, etc.. then shall I cover my bottle with the lid and an airlock as well as taking a sample to pour into the test-jar? I don't think the beer in bottle and jar have the same condition to be the same. That's all I need to …
Why would I want to over carbonate? Simple I’m trying to debug my under carbonated batches. So far I’ve had 4 batches all primed with coopers carbonation tabs and while they have all had some bubbles it’s not nearly the amount I’m looking for. I’ve deliberately added more than i should to see if I can increase the levels but it seems to top out at say porter level carbonation. Not the 3x CO2 I want in a Belgian. So …
A few weeks ago, I brewed a Belgian double, its done fermenting and ready for the next step. I've noticed that the beer is still very cloudy so I prefer a cold-crash/lagering period before bottling first. Now the 'problem': I don't want to transfer the beer twice ( primary -> sec -> bottling ) because of the increased risk of contamination, but also the extra work and time involved. I've cold crashed in the primary before, but once the beer …
Been brewing & bottling for almost 5 years and never stumbled upon this. This year's Christmas beer is going in 22 oz bottles. Do I use the same amount of priming sugar for the batch?
I'd like to know what the effect of trying to bottle 35 pints of a light ale that's already been primed in a barel would be? Presumably there is still yeast floating about that would be able to convert a new dose of priming sugar for bottling? Might two lots of priming affect the taste? This is a hypothetical question... for now :)
During sugar priming, how does the temperature influence? In my understanding, higher the temperature, faster the carbonation process. But can this somehow produce some off-flavors on the beer? Too high temperatures can damage the yeasts and prejudice the carbonation? In other words, what is the ideal temperature for carbonation? I am brewing an ale.
If you happen to be out of priming sugar, but really want to bottle your beer, what are the alternatives? Let's assume a 5 gallon batch that's fully fermented - call it 1.010-1.014.
Brand new to home-brewing. Currently making 1 gal small batches. I see a lot of recipes that call for either corn sugar or cane sugar, with honey as another alternative. How does corn sugar affect the beer vs cane sugar?