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Old 12-23-2011, 12:26 PM   #1
PCharles
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Default Priming Sugar Help

Hi all,

I have 6 gallons of Muntons Premium Bitter which is nearing completion of fermentation. I will be bottling this in a mix of 12 oz and 22 oz bottles.

Volume

6 Gallons = 768 oz = 48 pints

I have several packs of priming sugar (Dextrose) and would appreciate confirmation on the correct volume of sugar to add.

The instructions state to add .5 tsp per pint bottle or max of 3 ozs per 5 UK gallon pressure barrel.

As 5 UK gallons equals 6 US gallons, am I correct that I should add 3 ounces of priming sugar?

The beer is still in the fermenter. Would it be best to rack the beer off the yeast into another container, add sugar, then transfur to bottles?

I figure I will disolve the sugar in water first (say 50-100 cc), then add to the beer before bottling.

Thanks

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Old 12-23-2011, 12:45 PM   #2
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I always rack to a bottling bucket and batch prime. Avoids uneven carbing and the chance for bottle bombs. I do 5 OZ. corn sugar for a 5 gallon batch. If you're interested I can give more details.

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Old 12-23-2011, 12:45 PM   #3
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Quote:
Originally Posted by PCharles View Post
Hi all,

I have 6 gallons of Muntons Premium Bitter which is nearing completion of fermentation. I will be bottling this in a mix of 12 oz and 22 oz bottles.

Volume

6 Gallons = 768 oz = 48 pints

I have several packs of priming sugar (Dextrose) and would appreciate confirmation on the correct volume of sugar to add.

The instructions state to add .5 tsp per pint bottle or max of 3 ozs per 5 UK gallon pressure barrel.

As 5 UK gallons equals 6 US gallons, am I correct that I should add 3 ounces of priming sugar?

The beer is still in the fermenter. Would it be best to rack the beer off the yeast into another container, add sugar, then transfur to bottles?

I figure I will disolve the sugar in water first (say 50-100 cc), then add to the beer before bottling.

Thanks
If you are carbonating at 70F and have 6 gallons, I would think that is too much sugar. Style guidelines for Bitters recommend ~1 volume of CO2. My calculator says somewhere in the 0.6 oz range. I would boil that in a small volume of water (~1 cup), add it to your bottling bucket, and rack the beer on top of it. Then bottle. 3 weeks at 70 degrees and you're probably set!
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Old 12-23-2011, 03:11 PM   #4
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Thanks William and Pablo,

William, you indicate you use 5 oz of sugar with 5 gallon. Paplo, it appears you have taken your volume from the calculator if I'm not mistaken. I belive you used the bitter syle with the calculator.

Is this the site you used?
TastyBrew.com | Homebrewing Calculators | Botting Priming Calculator

I'm thinking the thing to do is not to exceed 3 oz per 5 UK gallons (6 US).

Thanks guys.

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Old 12-23-2011, 03:16 PM   #5
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I use 5 oz because thats what I always do. If there's a style guideline that states contrary, feel free to ignore my incoherent ramblings

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Old 12-23-2011, 03:23 PM   #6
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William, 5 may be too much, but the 0.6 seems to be too little. That's what the style calculator says to do. The instruction sheet that comes with the kit is closer to your suggestion, 3 oz per 6 gallons. I feel comfortable that I will not be adding too much or too little.

Thanks

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Old 12-23-2011, 03:28 PM   #7
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I rely on BeerSmith to calculate my exact amount of sugar but no matter what amount I always weigh the sugar based on my volume/gallons of beer. A measuring cup is just not accurate enough for me! I like my beers about 2.5 which tends to run about 4.75oz of sugar but that varies according to how many gallons of beer!

I add the sugar (corn sugar) to about 2 cups of boiling water, dissolve, then simmer for about 8-10 minutes. I then add the sugar/water (I do not cool it) mixture to my bottling bucket where I have previously racked my beer from the primary. Stir gently for 4-5 minutes to thoroughly mix the sugar and beer then bottle.

I have done this with all of my beers and had no problems at all!!

Good luck!

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Old 12-23-2011, 04:08 PM   #8
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Quote:
Originally Posted by PCharles View Post
Thanks William and Pablo,

William, you indicate you use 5 oz of sugar with 5 gallon. Paplo, it appears you have taken your volume from the calculator if I'm not mistaken. I belive you used the bitter syle with the calculator.

Is this the site you used?
TastyBrew.com | Homebrewing Calculators | Botting Priming Calculator

I'm thinking the thing to do is not to exceed 3 oz per 5 UK gallons (6 US).

Thanks guys.
I actually used the one in Promash, but they give the same numbers. The reality is that it is totally personal preference. You're not going to hurt anything using 3 oz.. It will just be more carbed than style guidelines, but in the end guidelines aren't always followed. 3 oz. will give you somewhere in the ballpark of 1.8 volumes of CO2.
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Old 12-23-2011, 05:14 PM   #9
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I like my draught bitters at about 0.75 volumes CO2 which means I don't need any priming sugar.
For bottled versions, I like about 2 volumes which would need about 3.7 oz dextrose for 6 US gallons. (The guidelines mention that bottled versions have higher carbonation than draught.)
FWIW, a UK pressure barrel is a plastic bulk container used in much the same way as a cornelius keg is used in the US. Therefore the max of 3 oz for the batch would be for draught versions.

-a.

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Old 12-23-2011, 05:42 PM   #10
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Yea, the style guidelines really are better for draught beers especially in the english bitters area. I primed an ESB for 1.3 volumes and was very disappointed. Bottled bitters are almost always above 2 volumes. I prefer very high carbonation, so I now prime all of my beers at 2.5 volumes unless I have a good reason not to.

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