Under Primed Stout

[alanywiseman.]

I brewed a coopers irish stout a couple of months ago. I used 2x Coppers Irish Stout, 1kg Brewing Sugar, 1kg Dark DME and 700g cocoa powder. It brewed out giving me about a 9% abv Stout . It then got bottled with some vinilla extract and a bit for chcolate extract (both for taste and flavour). For some insane reason I decided I should prime about 18L with 40g of sugar :wha:

As a result the stout is rather lacking any head or gas at all. what is my best bet for repriming this one? they are in some 330ml and 500ml bottles so was planning on opening each bottle adding 1/2 tsp to 500ml and 1/3 tsp to 330ml and then reseal and invert to mix. Does this sound reasonable or does anyone have a better idea?

I am a bit lazy and scared of oxidation so that is why i dont want to empty into FV batch prime with the right amount then bottle it again.

 

[Baz Chaz]

I've batch primed 23 ltrs with as little as 60g of sugar, so not a huge of difference :!:


The results have been OK, but I'm not over fond of fizzy ale, but being a good northern lad I like a head, so if you're slightly lacking 'head' you can give it 'the long drop' :idea:

Re-priming, it's not something I've tried, but have moved bottles into the warm for a week then back out into storage which has livened things up a bit :!:

 

[alanywiseman.]

Secondary fermentation is definetly complete. I have tried 2 bottles so far and they were both a wee bit lacking. Part of the problem is as it is a stout i dont like it cold when i drink it but having it cold would increase the amount of CO2 dissolved in the beer.

Maybe when i try my next one i will do as you suggest and drop from a hight :thumb:

 

[zgoda]

It would be better to calc amount of sugar, dissolve in some water, boil, cool and add to each bottle with syringe. Easier to dose precisely, eg 1.5g per litre.

 

[Baz Chaz]

It would be better to calc amount of sugar, dissolve in some water, boil, cool and add to each bottle with syringe. Easier to dose precisely, eg 1.5g per litre.

and I thought I buggered about a bit batch priming is far easier :lol:

 

[alanywiseman.]

It would be better to calc amount of sugar, dissolve in some water, boil, cool and add to each bottle with syringe. Easier to dose precisely, eg 1.5g per litre.

I thought about that but my worry is head space in the bottle.

 

[jonnymorris]

You could try a few the way you suggest and see how much effort it is and, after a couple of weeks, if it works. Either that or live with a flat stout (stouts are generally fairly flat anyway, aren't they?) and chalk it down to experience.