Priming and Bottling

[forextc]

OK. so I took the plunge and got myself an all grain brewing system.

I've now done two brews, of course still finding my feet and getting used to the process.

My first batch has been fermenting for two weeks and I think it's probably ready for bottling.

I've bought some brewers sugar and am going to bottle the brew, probably by mixing in the sugar when syphoning out into a bottling bucket from the fermenter.

What I'm a bit confused about it is to how much sugar I should be using for the 23 litres.

I used the calculator from the header which suggests 132g for 23 litres of IPA beer that has fermented at 19 degrees.

I thought this seems a bit high to some articles I have read that mention just 80g.

Is it OK to go ahead with this or is there anything else I should think about?

 

[whealsie]

It depends on what you like. I prefer my beer to be on the flatter side so 80 or 90 would be ok. For different styles or tastes you can add more. I would start with 100 and see how it goes. Beware of adding too much though. Exploding bottles are dangerous and waste good beer!


I love the smell of mashing in the morning.

 

[chub1]

ok. So i took the plunge and got myself an all grain brewing system.

I've now done two brews, of course still finding my feet and getting used to the process.

My first batch has been fermenting for two weeks and i think it's probably ready for bottling.

I've bought some brewers sugar and am going to bottle the brew, probably by mixing in the sugar when syphoning out into a bottling bucket from the fermenter.

What i'm a bit confused about it is to how much sugar i should be using for the 23 litres.

I used the calculator from the header which suggests 132g for 23 litres of ipa beer that has fermented at 19 degrees.

I thought this seems a bit high to some articles i have read that mention just 80g.

Is it ok to go ahead with this or is there anything else i should think about?

2.2 at 19c should be 120.8 grams,unless you like fizzy beer i would have thought that it would be enough.Personally i would do mine to just 2.0 which would be 102 grams, but then i do not like really fizzy beers.
Bear in mind that it IS only a guide and peoples ideas of required amount of fizz will differ greatly.

 

[forextc]

2.2 at 19c should be 120.8 grams,unless you like fizzy beer i would have thought that it would be enough.Personally i would do mine to just 2.0 which would be 102 grams, but then i do not like really fizzy beers.
Bear in mind that it IS only a guide and peoples ideas of required amount of fizz will differ greatly.

Hi. Thanks for the comments. I just checked again and the brewing sugar I have is Dextrose Monohydrate (Corn sugar) so hence the 132 grams at 2.2.

I guess I'm not to out of the ball park then. I might just stick with the calculatr and suck it and see. I'll always know for next time. :smile:

 

[chub1]

Hi. Thanks for the comments. I just checked again and the brewing sugar I have is Dextrose Monohydrate (Corn sugar) so hence the 132 grams at 2.2.

I guess I'm not to out of the ball park then. I might just stick with the calculatr and suck it and see. I'll always know for next time. :smile:

I stick with plain old sugar.I have tried Brew Enhancer and it gave me far too much fizz and some gushers.
I guess if you have brewing sugar to use ,then go ahead but plain ol sugar is cheaper:lol:

 

[Spapro]

Hi. Thanks for the comments. I just checked again and the brewing sugar I have is Dextrose Monohydrate (Corn sugar) so hence the 132 grams at 2.2.

I guess I'm not to out of the ball park then. I might just stick with the calculatr and suck it and see. I'll always know for next time. :smile:

I use 130g of Tate and Lyle Table Sugar for 22.5l of US Pale Ales.

Gives a perfect level of carbonation for me.

Not tried using any other form of sugar for priming.

 

[forextc]

Yes not sure what actual difference it will make. I asked the guy in the local homebrew shop what to use and he suggested it. £1.99 for a kilo so wasn't a bank breaker so I thought I'd try it.

 

[thewelshwizard1]

OK. so I took the plunge and got myself an all grain brewing system.

I've now done two brews, of course still finding my feet and getting used to the process.

My first batch has been fermenting for two weeks and I think it's probably ready for bottling.

I've bought some brewers sugar and am going to bottle the brew, probably by mixing in the sugar when syphoning out into a bottling bucket from the fermenter.



What I'm a bit confused about it is to how much sugar I should be using for the 23 litres.

I used the calculator from the header which suggests 132g for 23 litres of IPA beer that has fermented at 19 degrees.

I thought this seems a bit high to some articles I have read that mention just 80g.

Is it OK to go ahead with this or is there anything else I should think about?

I would personally prime the brew first into the PV leave for a week then bottle. As I made the mistake of bottling straight after fermentation and it cleared lovely however the bottles ended up being gushers and now I have about six litres of wasted beer most likely 😣

 

[Clint]

If you prime then leave for a week before bottling I would imagine the priming sugar would ferment out...so you would have to prime again.
Before considering bottling ensure fermentation is over by taking fg readings over a few days. If it's stable and where it should be,ie not stuck, you can bottle. The calculator is a good guide but you will soon find out what you like.
My wheat beer was primed with 246g of dextrose. ..it's fizzy but right!