Evening all!,
My Landlord extract clone has been in the FV for 20 days now and I'm ready to prime and bottle/keg it tomorrow. :razz:
The idea is to transfer to a second fv and batch prime with dextrose, fill up 12 Coopers PET bottles from the little bottler, then carefully syphon the rest in to my pressure barrel.
As I understand it, around 80 grams of sugar (for a 21 litre batch) is a reasonable rule of thumb for priming a pressure barrel with an English ale style brew, however my experience in previous bottling attempts have resulted in them being under carbonated for my tastes.
My thinking is that if I batch prime to suit bottle pressure, that would generally mean using more than the 'rule of thumb' 80 grams of sugar, for the whole batch, however by over priming for the (14 or so litres) that will be going into the pressure barrel, that should (?) be negated by the lower volume going in to the barrel and the fact that the pressure release valve will just blow off any extra pressure caused by the higher amount of sugar used to prime?
Assuming the above isn't complete nonsense (I'm sure someone will confirm, if it is), I'm looking for a reasonable amount of dextrose to prime with that will provide a decent amount of bottle carbonation, without producing gushers.
Would 110 grams be an acceptable amount of dextrose to provide a reasonably carbonated (on the understanding that 'reasonable' is a subjective appraisal) bottle, without affecting the kegged brew?
Martin
My Landlord extract clone has been in the FV for 20 days now and I'm ready to prime and bottle/keg it tomorrow. :razz:
The idea is to transfer to a second fv and batch prime with dextrose, fill up 12 Coopers PET bottles from the little bottler, then carefully syphon the rest in to my pressure barrel.
As I understand it, around 80 grams of sugar (for a 21 litre batch) is a reasonable rule of thumb for priming a pressure barrel with an English ale style brew, however my experience in previous bottling attempts have resulted in them being under carbonated for my tastes.
My thinking is that if I batch prime to suit bottle pressure, that would generally mean using more than the 'rule of thumb' 80 grams of sugar, for the whole batch, however by over priming for the (14 or so litres) that will be going into the pressure barrel, that should (?) be negated by the lower volume going in to the barrel and the fact that the pressure release valve will just blow off any extra pressure caused by the higher amount of sugar used to prime?
Assuming the above isn't complete nonsense (I'm sure someone will confirm, if it is), I'm looking for a reasonable amount of dextrose to prime with that will provide a decent amount of bottle carbonation, without producing gushers.
Would 110 grams be an acceptable amount of dextrose to provide a reasonably carbonated (on the understanding that 'reasonable' is a subjective appraisal) bottle, without affecting the kegged brew?
Martin
