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Old 02-02-2013, 04:34 PM   #11
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Quote:
Originally Posted by aiptasia View Post
This!



That's your problem right there. I know Mr. Malty and other calculators advise 3/4 cup of dextrose (corn sugar), but I find mine do far better with a full cup of corn sugar to 2 cups water to make your simple syrup. For DME or table sugar, I use 1.25 cups. I've never had a carbonation problem after upping my priming dosage by 1/4 cup.

Definitely get your bottles into the cold fridge NOW, and turn your fridge down to a nice low setting. Water based fluids have more CO2 holding capacity the colder they get. To draw out some of the CO2 blanketing the beer in the neck of the bottle, cold crash those suckers for 24-48 hours.

Forget "proper serving temperature" blah blah. Your non-brewer friends aren't going to care about that. They just want cold refreshing beer on game day. Chill down those bottles ASAP and keep them cold until served.
Beer is in the fridge now. When I said 5 oz I meant by weight, not volume. 5oz by weight of priming sugar for 5 gal of beer should be plenty correct? After all that's what came with the kit.
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Old 02-02-2013, 04:39 PM   #12
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Use this...

http://www.northernbrewer.com/priming-sugar-calculator/

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Old 02-02-2013, 04:46 PM   #13
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Thanks, I have been using this http://www.tastybrew.com/calculators/

Everything adds up correctly.....

Desired C02 = 2.5

Gallons of beer = 5 gal

Beer Temp = 68 degrees

Results = 4.4 oz of corn sugar.....I used 5 oz so if anything the beer should be properly primed. I used the calculator you linked to and the one I normally use and had the same results. My beer probably just needs another week or 2 because the temp is slightly below 70 degrees.

This wait is really disappointing. Right now everything is telling me to spend some of my tax return on a kegging system
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