[morticaixavier]

Nope, not bottling! What's a morebeer gravity beerbug?

beer bug is a little gadget that sits in your green beer and monitors gravity constantly and sends the results to an app.

[a10t2]

Other Jim means when you have beer ready to bottle at 1.009, then you add priming sugar it will bring the gravity to 1.012. The yeast will then eat the priming sugar which will return the gravity to 1.009.

It would actually bring the gravity down to 1.008 in that case, due to the additional 0.5% ABV.

[Jimmy K]

Other Jim means when you have beer ready to bottle at 1.009, then you add priming sugar it will bring the gravity to 1.012. The yeast will then eat the priming sugar which will return the gravity to 1.009.

It would actually bring the gravity down to 1.008 in that case, due to the additional 0.5% ABV.

You and your "math"

[klickitat jim]

Jim, when you say it adds 3 points are you saying it actually subtracts 3 points? For instance, I'm at 1.012. If it were completely done, the sugar would bring it to 1.009?

Other Jim means when you have beer ready to bottle at 1.009, then you add priming sugar it will bring the gravity to 1.012. The yeast will then eat the priming sugar which will return the gravity to 1.009.

Right, and point being that if you primed that same beer when it was at 1.012 then what you put in the bottles is 1.015 and will continue to work until its reached 1.009 (or 1.008 if you do correction math) and you'll have twice as much carbonation than you wanted.

[Lazy Ant Brewing]

I've read the posts below , and I'm still confused.  I've got a low-tech operation here.

Brew it, set it in a dark corner for two weeks , take a hydrometer reading, and if that plus a taste indicates I've got alcohol in it, prime and bottle it.

My only temp control is the thermostat for the furnace/ac for the house.  If fermentation is complete --which it should be after two weeks in normal circumstances -- then I would think the temp I should use in calculating priming sugar would the warmest temperature my thermostat was set at. 

Do you agree?

By the way, I recently primed a sweet stout with Domino sugar cubes (one per 12 oz bottle) with my thermostat set at 68 F as described above with really good carbonation after  eight days. Much better results than I've had by adding priming sugar to the bottling bucket.

That is going to be my method of choice for priming from now on as long as it continues to work as well as it did for this batch.

[Jimmy K]

Do you agree?

Yes

[flbrewer]

ONE last thing here...volume of CO2 on the priming calculator states 2.4 for an IPA and 2.2 for a DIPA. My beer finished at 6.83 and it is a clone for a DIPA. Thoughts on the CO2 volume?

[morticaixavier]

ONE last thing here...volume of CO2 on the priming calculator states 2.4 for an IPA and 2.2 for a DIPA. My beer finished at 6.83 and it is a clone for a DIPA. Thoughts on the CO2 volume?

it's a pretty minor difference really. the bigger beer wants a bit less co2 because high carbonation + fuller body = perception of even fuller body.