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Old 02-15-2012, 09:51 PM   #1
DanMalleck
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Default Wrong sugar for priming. Uh oh.

How stupid is this: I primed three dozen 12 oz bottles of a double IPA recently (plus a few pints and quarts). But I primed with maltodextrin instead of dextrose! What a moron. (in my defense: white sweet powder in the same drawer!)

Is there any way to calculate the amount of sugar to put in each bottle to get some fizz without explosions? I could get the right weight of dextrose and then sort of eyeball it, but there seem to me to be a bazillion sanitation and priming hazards awaiting.

Help! *smacks forehead*

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Old 02-15-2012, 10:17 PM   #2
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For 12 ounce bottles with an inch of head space, 3/4 teaspoon of granulated table sugar will do the job...

Cheers!

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Old 02-15-2012, 10:30 PM   #3
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Thanks. Should I be worried about contamination?

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Old 02-15-2012, 10:32 PM   #4
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Quote:
Originally Posted by DanMalleck View Post
Thanks. Should I be worried about contamination?
I never did, never had a gusher or grenade, and I bottled for 10 years before finally switching to kegging. 'Course the one thing I made sure of was the FG was stable before bottling. Hopefully you did the same...

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Old 02-15-2012, 10:35 PM   #5
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Since you've already bottled, probably the best answer at this point is carb tabs. Drop one pill in each bottle and re-cap them.

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Old 02-15-2012, 10:38 PM   #6
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Quote:
Originally Posted by DanMalleck
Thanks. Should I be worried about contamination?
It I always a possibility, but not worry worthy..... Give them a few weeks and put them in a Rubbermaid tub or something like that just in case you have some bottle bombs. I have been brewing a while now and have every only had a couple bottles with some sort of infection... You will get a ring in the top of the bottle where the top of the beer is, and likely a gusher.
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Old 02-15-2012, 10:58 PM   #7
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Quote:
Originally Posted by day_trippr View Post
I never did, never had a gusher or grenade, and I bottled for 10 years before finally switching to kegging. 'Course the one thing I made sure of was the FG was stable before bottling. Hopefully you did the same...

Cheers!
Yeah, FG was stable. It was also 11%, so I think contamination is unlikely. Originally I thought the yeast could not handle the alcohol level.
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