my first kit is coming along well
looking at priming
was going to bottle some and pressure barrel the rest (only got 12 bottles)
priming sugers white granulated
80-100g in the pressure vessel leave for a week or two then bottle some and cool to condition
or
dissolve the same amount in water and 1/2 tsp in bottle and then lager in
rest in pressure barrel leave foir two weeks then cool condition for a week or so then enjoy
newbie questions again
-
pauljmuk
Re: newbie questions again
I do it in liquid myself - boiled water, just find it easier to get in bottles - I use a measured pipette.
-
Barm
Re: newbie questions again
Your first scheme doesn't seem quite right; you can't condition in the pressure barrel and then transfer into bottles.
The second method would work, but if you're planning to bottle a proportion of the brew, then 80-100g is too much priming sugar for the keg. Usually for ales 85g is about right for a full 25L batch (but seeing as it's a lager, perhaps 90g for a bit more fizz); you must reduce this amount pro-rata according to the actual volume you want to keg.
Either:
dissolve your 90g sugar in a little hot water, them add to the fermenter/bottling bucket. Then bottle off as many as you wish (no extra sugar in the bottles!!!). Then transfer the remainder to the keg, again don't add any more sugar!
The risk with this approach is that you can stir up all the yeasty sediment when you pour in the priming solution, so my preferred method is:
Prepare your bottles and load with 1/2 teaspoon sugar per pint (or 1 teaspoon if using 1L PETs), then fill & cap. Then look at how much beer you've got left to go in the keg, and calculate the reduced quantity of priming sugar as above. ie divide your remaining brew volume by 25 then multiply by 90 to give the amount in grams. Put this sugar in the empty keg, then transfer the rest of the brew.
The second method would work, but if you're planning to bottle a proportion of the brew, then 80-100g is too much priming sugar for the keg. Usually for ales 85g is about right for a full 25L batch (but seeing as it's a lager, perhaps 90g for a bit more fizz); you must reduce this amount pro-rata according to the actual volume you want to keg.
Either:
dissolve your 90g sugar in a little hot water, them add to the fermenter/bottling bucket. Then bottle off as many as you wish (no extra sugar in the bottles!!!). Then transfer the remainder to the keg, again don't add any more sugar!
The risk with this approach is that you can stir up all the yeasty sediment when you pour in the priming solution, so my preferred method is:
Prepare your bottles and load with 1/2 teaspoon sugar per pint (or 1 teaspoon if using 1L PETs), then fill & cap. Then look at how much beer you've got left to go in the keg, and calculate the reduced quantity of priming sugar as above. ie divide your remaining brew volume by 25 then multiply by 90 to give the amount in grams. Put this sugar in the empty keg, then transfer the rest of the brew.
-
moobli
Re: newbie questions again
been to the locals and got 30 magners plus the 12 i have
and three newkie crates
so looking at bottling the lot
adjustments please and advice
cheers
and three newkie crates
so looking at bottling the lot
adjustments please and advice
cheers
-
Barm
Re: newbie questions again
just preload bottles with normal priming rates of 1/2tsp per pint (1tsp per litre)