Author Topic: Bottling sugar  (Read 1613 times)

Offline David K

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Bottling sugar
« on: October 27, 2019, 10:15:10 PM »
I’m looking for the actual formulas to calculate how much table sugar, honey, dme, lme, brown sugar etc. to prime.  I would like to see a formula that takes into account the temp, volume of brew, residual co2, attenuation of yeast and brew sugars.

Offline dmtaylor

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Re: Bottling sugar
« Reply #1 on: October 27, 2019, 10:45:51 PM »
After 20 years, here's my formula:

2 tablespoons table sugar per gallon
Dave

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Offline Kevin

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Re: Bottling sugar
« Reply #2 on: October 27, 2019, 11:14:05 PM »
^^^^ Same here.
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Offline Robert

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Re: Bottling sugar
« Reply #3 on: October 27, 2019, 11:33:38 PM »
In part, this is really very simple.  We know exactly how many grams of fermentable sugar yield how many grams of CO2, and the density of CO2 allowing us to translate grams of CO2 into volumes.  You can also find out how much fermentable sugar each of those products contains.  But what you likely will not know is how much residual fermentable sugar and how much CO2 your beer already contains before priming; those factors would need to be actually measured.

Dave and Kevin are right on target.  Adopt a rule of thumb, strive for consistency in your process,  and refine based on the results.
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Offline BrewBama

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Re: Bottling sugar
« Reply #4 on: October 28, 2019, 01:36:00 AM »
“From man’s sweat and God’s love, beer came into the world.” — St. Arnold

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Offline David K

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Re: Bottling sugar
« Reply #5 on: October 28, 2019, 02:08:16 AM »
It’s refreshing to hear from an adult instead of the prepubescents with their indecorous comments. Thanks BrewBama.

Offline dmtaylor

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Re: Bottling sugar
« Reply #6 on: October 28, 2019, 02:34:44 AM »
It’s refreshing to hear from an adult instead of the prepubescents with their indecorous comments.

https://www.youtube.com/watch?v=XSVGB4YWW1g
Dave

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Offline Robert

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Re: Bottling sugar
« Reply #7 on: October 28, 2019, 02:40:38 AM »
It’s refreshing to hear from an adult instead of the prepubescents with their indecorous comments. Thanks BrewBama.
Wow, second post here on the forum.  That took an abrupt turn.
Rob Stein
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Offline denny

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Re: Bottling sugar
« Reply #8 on: October 28, 2019, 01:49:10 PM »
It’s refreshing to hear from an adult instead of the prepubescents with their indecorous comments. Thanks BrewBama.

David, you're new here so maybe you don't know....we treat each other respectfully here.
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Offline kramerog

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Re: Bottling sugar
« Reply #9 on: October 28, 2019, 04:58:09 PM »
Honey's water content varies significantly so your results will probably differ from the prediction from a carbonation calculator.

Offline denny

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Re: Bottling sugar
« Reply #10 on: October 28, 2019, 05:20:49 PM »
I appreciate Dave's attempt to simplify things with a "one size fits all".  Thats kinda what I do by using an oz. per gal.  Both my method and his will work Ok if you only brew styles that need that particular level of carbonation and you always follow the same fermentation temp regimen. But it's pretty inexact and you have to be willing to accept whatever level of carbonation you get from it.
Life begins at 60.....1.060, that is!

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Offline dmtaylor

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Re: Bottling sugar
« Reply #11 on: October 28, 2019, 05:49:30 PM »
In real life, I deviate slightly based on experience, like I'll use slightly less than 2 tablespoons per gallon for British styles, to better emulate the traditional "warm and flat" stereotype where appropriate.  But I'll never ever use more than 2 Tbsp anymore, not even for hefeweizens, Belgians, etc., as I've had too many of these go overboard and gush all over the place and it drives me crazy.  Also if I think there is any risk of gushing, if I'm not 1000% sure that fermentation is complete (this never happens anymore but let's say maybe it's possible for others), I'd underprime slightly -- I mean we're talking 1.7-1.8 Tbsp or whatever, so nothing real drastic, I know it will still carbonate, but just build in a little insurance to prevent gushing.  Personally I prefer a "flat" beer over a gusher any day.
Dave

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Offline denny

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Re: Bottling sugar
« Reply #12 on: October 28, 2019, 06:09:43 PM »
In real life, I deviate slightly based on experience, like I'll use slightly less than 2 tablespoons per gallon for British styles, to better emulate the traditional "warm and flat" stereotype where appropriate.  But I'll never ever use more than 2 Tbsp anymore, not even for hefeweizens, Belgians, etc., as I've had too many of these go overboard and gush all over the place and it drives me crazy.  Also if I think there is any risk of gushing, if I'm not 1000% sure that fermentation is complete (this never happens anymore but let's say maybe it's possible for others), I'd underprime slightly -- I mean we're talking 1.7-1.8 Tbsp or whatever, so nothing real drastic, I know it will still carbonate, but just build in a little insurance to prevent gushing.  Personally I prefer a "flat" beer over a gusher any day.

Why no go by weight?  It's not easy to measure .8 Tbsp.
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Offline dmtaylor

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Re: Bottling sugar
« Reply #13 on: October 28, 2019, 06:25:48 PM »
Why no go by weight?  It's not easy to measure .8 Tbsp.

I dunno.  I never got around to it I guess.  And there are 3 teaspoons in a tablespoon, so 2.4 teaspoons is pretty easy to measure, just come up slightly short on one fill of a 1/2 teaspoon.  And as I always say... close enough is close enough, for me anyway.  I'm not positive I have a scale that can measure that tiny amount anyway.
Dave

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Offline David K

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Re: Bottling sugar
« Reply #14 on: October 28, 2019, 10:17:18 PM »
There is only one person that addressed the question I asked. Dm you lost me with a less than risible answer the first time. I will not pander you by watching any videos or responding to any comments. As for respect, it needs to be earned by addressing the explicit question asked.