Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Priming sugar for a Belgian strong
Reply
 
Thread Tools
Old 03-25-2012, 05:30 PM   #1
RyQue
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Seattle, WA
Posts: 5
Default Priming sugar for a Belgian strong

Hello all. As the bottling day nears for my belgium strong, I can't help but wonder if the amount of priming sugar i need to use differs from that of a "standard" gravity beer. Usually i would bottle around 1.014ish, but my target for the strong ale is 1.022ish. I would hate to make a war zone in my living room.
Any advice is well accepted!
Cheers.


RyQue is offline
 
Reply With Quote
Old 03-26-2012, 12:40 PM   #2
strongarm
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Laguna Beach, CA
Posts: 304
Liked 12 Times on 6 Posts
Likes Given: 1

Default

I did 5oz corn sugar in my belgium quad. My OG was 1.112 and FG 1.030. After 3 months in the bottle it's still carbing up.


strongarm is offline
 
Reply With Quote
Old 03-26-2012, 03:48 PM   #3
zachattack
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: , MA
Posts: 2,666
Liked 267 Times on 229 Posts
Likes Given: 157

Default

The amount of priming sugar you add is based on a few variables (temperature, volume, desired CO2 volumes) but gravity is not one of them. There are plenty of priming calculators, Google around for some.

And please... Belgium is a noun, Belgian is the adjective. You're making Belgian beers, not Belgium beers.
zachattack is offline
 
Reply With Quote
Old 03-27-2012, 10:07 PM   #4
RyQue
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Seattle, WA
Posts: 5
Default

Lol. Grammar was never my strong point! Thanks for the info. Will prolly bottle my belgian today.
Cheers
RyQue is offline
 
Reply With Quote
Old 03-28-2012, 12:01 AM   #5
zachattack
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: , MA
Posts: 2,666
Liked 267 Times on 229 Posts
Likes Given: 157

Default

Strongarm is right though, it usually takes a while for the stronger beers to carb up. But you definitely don't want to compensate by adding more sugar, then as the beer ages out it'll become overcarbonated. Good luck!


zachattack is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Corn Sugar vs Table Sugar for Priming danculwell Bottling/Kegging 29 09-20-2012 08:00 PM
Table sugar vs. invert sugar priming amounts badmajon Bottling/Kegging 2 10-11-2011 05:43 PM
Brown sugar as priming sugar ratio? Ziggybrew Bottling/Kegging 4 03-22-2010 06:31 PM
Priming a Strong Scotch Ale PereFecto Bottling/Kegging 3 03-17-2010 03:33 PM
Bottle priming Strong Ales HBDrinker008 Bottling/Kegging 7 01-28-2008 08:43 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS