Christian_Berlin
New Member
Hi,
I read a lot the last days, posts from peebee being very informative. But I haven't found an answer to my special problem.
I have been doing bottle conditioning since. Never bothered about keg and never wanted to. I do the eventual bitter and mild an Riggwelter-clone amongst belgian and other styles. Now I have bought myself a pint365 and only then started to think about the next step...
This being that I bought some bag-in-boxes. Those are made for apple juice and are not keeping any pressure. I thought maybe they don't need to. Most (all?) aproaches go through kegs before filling bag-in-box. What if I don't have Kegs?
Now a promising-looking Thwaites Nutty Black is done fermenting and I need to bottle, uhm bag the stuff. But should I add sugar? The beer has been sitting around 19°C for the last days. So not a high carbonisation. The only sources I found suggest to put in some amount of sugar and then vent the bags several times. Coming from bottles, I usually calculate the exact amount and do not vent my bottles. But what should I aim for with those bags? Don't want them to explode or just start leaking...
My dream-thinking is to find the right amount of sugar (or fresh wort) to have the bags inflate a bit, but not burst. Then I would transfer to colder storage and connect to my beer engine.
I guess this reads a bit chaotic. If I would narrow it down, it comes to the question: How much g/l of CO2 should I aim for and is my bag likely to hold the pressure when conditioning around 20°C?
confused,
Christian
I read a lot the last days, posts from peebee being very informative. But I haven't found an answer to my special problem.
I have been doing bottle conditioning since. Never bothered about keg and never wanted to. I do the eventual bitter and mild an Riggwelter-clone amongst belgian and other styles. Now I have bought myself a pint365 and only then started to think about the next step...
This being that I bought some bag-in-boxes. Those are made for apple juice and are not keeping any pressure. I thought maybe they don't need to. Most (all?) aproaches go through kegs before filling bag-in-box. What if I don't have Kegs?
Now a promising-looking Thwaites Nutty Black is done fermenting and I need to bottle, uhm bag the stuff. But should I add sugar? The beer has been sitting around 19°C for the last days. So not a high carbonisation. The only sources I found suggest to put in some amount of sugar and then vent the bags several times. Coming from bottles, I usually calculate the exact amount and do not vent my bottles. But what should I aim for with those bags? Don't want them to explode or just start leaking...
My dream-thinking is to find the right amount of sugar (or fresh wort) to have the bags inflate a bit, but not burst. Then I would transfer to colder storage and connect to my beer engine.
I guess this reads a bit chaotic. If I would narrow it down, it comes to the question: How much g/l of CO2 should I aim for and is my bag likely to hold the pressure when conditioning around 20°C?
confused,
Christian