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Author Topic: Priming Sugar  (Read 2895 times)

Offline denny

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Re: Priming Sugar
« Reply #15 on: October 26, 2016, 03:19:25 pm »
Thanks man,

Same thing I do 50mil h20 to 2oz of dextrose. I had to ask being there are so many ways to do things and so many different opinions.

R,
Curtis

Amount of water doesn't really matter.  Just use enough to dissolve the sugar.  My ROT is 1 oz. sugar per gal. of beer, but I like pretty high carbonation.
Life begins at 60.....1.060, that is!

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Offline curtdogg

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Re: Priming Sugar
« Reply #16 on: October 26, 2016, 03:36:51 pm »
Thanks Denny,

I only brew 3 gallon batches so 2oz gives me about 2.5 vol/c02 if I remember right.
Sweet home of the Beer Lords.

Offline Lazy Ant Brewing

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Re: Priming Sugar
« Reply #17 on: December 05, 2016, 01:46:14 pm »
I have used brown sugar on occasion, and it imparts a bit of noticeable flavor.
It's easier to read brewing books and get information from the forum than to sacrifice virgins to appease the brewing gods when bad beer happens!

Offline coolman26

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Re: Priming Sugar
« Reply #18 on: December 06, 2016, 12:59:07 pm »
I'm going to bottle some Golden Strong and Saison this weekend. It has been a long time. Ive always used Dextrose. I add after I fill my bucket so I know exactly how much I have. I have been bottling from my keg when needed. I found some 18 month old Saison in the back of the fridge. The bottle conditioned were still pretty good. The one from the keg were oxidized. 
Bottle conditioning for anything long term is the only way to go IMO.


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