jourelemode
Well-Known Member
hey guys, is that enough priming sugar for this style of beer? Or do you think I should add more?
thanks
thanks
In one gallon? Five? Ten?
Use a priming calculator and see what it takes to prime to style.
Those types of beers are typically of higher carbonation. 1.9 - 2.4 volumes. Assuming 2.4 volumes, 5 gallons of beer would need 4.2 oz corn sugar, or 3.99 oz table sugar.
So, though it would be a little out of style with 4.5 oz, I don't think anyone could tell the difference. It would put you a little over 2.5 volumes, which is what I shoot for for most of my ales.
Use this when in doubt:
http://kotmf.com/tools/prime.php
It's hard to say. Might be interesting to research that. I don't know if their website gives any information. That seems to be about the only criticism I've read on it... that the carbonation was maybe too high.
I know temperature play a HUGE part of how carbonated a beer seems (as well as flavor). Most Ales are to be served at cellar temps, not straight from the refrigerator as we do so often in the States. The CO2 releases quicker at warmer temperatures, therefore will produce a bigger head, or gush as opposed to the same beer served too cold. This also releases more subtle flavors that may not be present when colder.
just don't confuse cellar temps with room temps (unless you live where it's really cold...)
Typically cellar temps =roughly 55 to 58 F.
Room temp can range a bit, but is usually considered 70 to 75 F. (at least by me)
I love Ales served at cellar temp, not so much at room temp.
3+ volumes is more typical for a BSDA, especially a trappist.
I don't know where 1.9-2.4 come from, but most american ales are 2.4-2.6, I'm not drinking a lot of BDSA less carbonated than that.
3+ volumes is more typical for a BSDA, especially a trappist.
I don't know where 1.9-2.4 come from, but most american ales are 2.4-2.6, I'm not drinking a lot of BDSA less carbonated than that.
Enter your email address to join: