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Old 12-30-2011, 02:00 PM   #1
Brulosopher
 
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I usually brew so that I end up with 6 gallons in the fermenter. Since only 5 gallons goes into the keg, I end up tossing about a gallon or so down the drain. While this was my plan initially, I'm now thinking I should bottle up that last gallon and let them condition, just so I have some leftover once the keg is cashed. My guess is there are a lot of folks who already do this... so my question is:

What's the best way to go about adding sugar to that final gallon so the beer carbs properly during conditioning? My preference would be to mix up a 1/2 pint of a normal dextrose solution that I would keep on hand and use after kegging each batch... I can't imagine a single bottle requiring more than 3-5 drops, no? I've also heard of (never used) Cooper's carb caps... do these work well?

Any suggestions would be very much appreciated!

Cheers!
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Old 12-30-2011, 02:06 PM   #2
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Carb caps sound the easiest. This process has been on my to-do list as well.

 
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Old 12-30-2011, 02:14 PM   #3
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Quote:
Originally Posted by phoenixs4r
Carb caps sound the easiest. This process has been on my to-do list as well.
My exact thought, initially. Then I realized that's also the more expensive option, plus I've heard the caps can overcarbonate a beer pretty easily. Hmm... I just want to know how much of a typical corn sugar solution should go into each bottle.
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Old 12-30-2011, 02:23 PM   #4
COLObrewer
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Quote:
Originally Posted by BrightSpotBrewing View Post
. . . . ... I just want to know how much of a typical corn sugar solution should go into each bottle.
1/2 teaspoon dextrose per 12oz.
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Old 12-30-2011, 02:24 PM   #5
Brewham
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There are several calculators online that tell you how much to add to the total amount of beer. Adding to individual bottles is too imprecise and time consuming.
The Beer Recipator - Carbonation
TastyBrew.com | Homebrewing Calculators | Botting Priming Calculator

 
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Old 12-30-2011, 03:45 PM   #6
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I've got a 3-way measuring scoop that I got online from one of the suppliers (sorry, I don't remember which one). Each scoop is labeled for the amount of corn sugar you need for a 12 oz., 16 oz, or 22 oz. bottle. I bottle a case of bombers from each batch I make and keg the rest. This makes it quick and easy.

 
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Old 12-30-2011, 03:51 PM   #7
Baspronick
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When bottling, typically I believe you would use 5oz priming sugar per five -six gal. batch, which is 1 oz per gal. I would boil 1 oz of priming sugar with a little water on the stove, and mix it in with the remainimg 1 gal. of beer, and then bottle as normal.

 
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Old 12-30-2011, 04:02 PM   #8
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Quote:
Originally Posted by Brewham View Post
. . . . . . Adding to individual bottles is too imprecise and time consuming.
. . . . .
?? Takes about two minutes for a six pack. I do it all the time, seems to carbonate fine. I like to have a sixer I can age for extended periods and use for competitions if needed, etc.

 
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Old 12-30-2011, 04:12 PM   #9
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I'd put measurment marks on my bottling bucket so I know how much beer is left. Then just use the carb calculator referenced above to add the appropriate amount of sugar. Priming by weight is more precise than by volume.
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Old 12-30-2011, 04:58 PM   #10
ValleyBrew
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Consider priming the whole batch and not force carb...?

I bottled one week ago using Coopers for the first time. I'll be interested to see how it works out... This was a porter so it may over carb, I wouldn't be as concerned with an IPA...

 
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