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Old 10-28-2007, 08:00 PM   #1
Ó Flannagáin
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Default How much candi sugar for priming?

How much candi sugar should I use to prime my 5 gallons of tripel? it's potential SG is 1.045/6ish.

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Old 10-28-2007, 08:04 PM   #2
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That's the same as table sugar.

BUT

The question is...IS it just as fermentable. (I should think so)

So, I would use the same amount.

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Old 10-28-2007, 08:06 PM   #3
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I always use DME, so I"m not sure how much table sugar that would be. I use 3/4 cup DME, so I'm not even sure how much in weight that is or I could just convert.

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Old 10-28-2007, 08:16 PM   #4
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According to beersmith DME is 1044 Sugar is 1046.

But sugar is more fermentable, 25% more I think Based on the fact the a malt wort will go from 1040 to 1010 and a sugar one will go from 1040 to 1000

So without working it out exactly I'd say use 25% less.

But my heads fried.

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Old 10-28-2007, 09:33 PM   #5
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I pre-emptively answered that question over in this thread


Quote:
Originally Posted by mrkristofo
Ok, hold up there for a second. Make sure the amount you prime with since the fermentability is different than dextrose.

For Example, for a Belgian ale, say you want 2vol CO2 in the bottle, and you have a fermentation temp at 70˚F:

you'd add 0.68oz/gal of Dextrose or 0.59oz/gal of Sucrose.

I only point this out, because I've made bottle bombs without making this adjustment before.
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Old 10-28-2007, 09:47 PM   #6
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Quote:
Originally Posted by mrkristofo
I pre-emptively answered that question over in this thread




Sweet, didn't read your entire post last time I tend to scan posts with math in it, unless I need the math. I think I put a hair too much in, but I want this one to be super bubbly. Tripel's tend to be a bit over carbed.
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Old 10-28-2007, 10:10 PM   #7
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Quote:
Originally Posted by Ó Flannagáin
Sweet, didn't read your entire post last time I tend to scan posts with math in it, unless I need the math. I think I put a hair too much in, but I want this one to be super bubbly. Tripel's tend to be a bit over carbed.
Belgians are supposed to pour with half the beer as head, right?
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Old 10-28-2007, 10:25 PM   #8
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I thought it was about 75% head

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Old 10-28-2007, 11:05 PM   #9
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Quote:
Originally Posted by Ó Flannagáin
I thought it was about 75% head
Typical man.................................



Let us know how this turns out, ok? I'd like to give it a try.
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Old 10-29-2007, 12:06 PM   #10
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What's your plan...melt it down then add to the bucket?

I used a dextrose & table sugar combo on my last strong ale that netted some over the top carb.

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