priming sugar question - Page 2

TipsyDragon · 07-27-2010, 04:25 PM

SpaceportBP i would suggest putting your bottles in a box then wrap the box in a big black trash bag with the opening of the bag ON TOP of the box. so if and when your bottles explode the beer doesn't soak into the carpet.

OHIOSTEVE · 07-27-2010, 04:26 PM

Ok I use the temp I fermented at correct? What if I cold crashed?

wyzazz · 07-27-2010, 04:29 PM

Quote:

Originally Posted by SpaceportBP

Ahh, the plot thickens... as the style calls for 4.22 volumes of CO2. This brings up a couple of new questions:

1. How can I calculate backwards to find out the expected level of CO2? In other words, I bottled on Sunday, before reading this. I used 5 oz of honey in 4.5 gallons at 72 degrees.

2. Where can I find what different kinds of bottles are rated for?

Thanks !

1. Dilute 1:10 in distilled water and find out how many points you'd get from it by measuring the SG. This link should help explain the process.

2. Call the manufacturer, I've successfully carbed some swing top bottles to 4vol of CO2 without an issue.

TipsyDragon · 07-27-2010, 04:34 PM

Quote:

Originally Posted by OHIOSTEVE

Ok I use the temp I fermented at correct? What if I cold crashed?

you use the warmest temp the beer got to after fermentation was over.

wyzazz · 07-27-2010, 04:36 PM

Quote:

Originally Posted by TipsyDragon

you use the warmest temp the beer got to after fermentation was over.

Exactly, the warmest temp that the beer has been at. I like to warm mine up 3-5 degrees higher once active fermentation has finished, it helps the yeast to clean up a bit, but also releases some of the CO2 that's in solution.