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Old 12-28-2012, 03:21 PM   #11
Grannyknot
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In my opinion, the 5oz packages of priming sugar sold in LHBS, is far too much to prime 5 gallons of beer.
I rarely use over 3 ounces of priming sugar in my simple syrups.
I also bottle condition for at least 2 weeks, usually 3 or more.

I've noticed a lot of people confuse head with over carbonation.
Just because your pour has half a glass of fizzy foam, doesn't mean the beer has a good head.
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Old 12-28-2012, 03:29 PM   #12
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How long do you chill the beer (in bottles) before pouring them to glass? If less than 5-7 days, go a full week in the fridge. I also agree that the 5oz bag of sugar isn't the correct amount for most beers we brew. It can be for some, but selling it as good for all, to all, is just being lazy. Get a good scale (they can be had for cheap money these days) and WEIGH the sugar out. Use a priming calculation site to figure out how much to add too.
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Old 12-29-2012, 03:26 AM   #13
Musicdan77
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another thought: what about saving some wort, after mashing/sparge, but before boil for priming? Lets just say on a typical 5 gallon, all grain home brew; how much am I talking here? Tried it once and liked the flavor it added, but didn't measure. Any thoughts?

 
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Old 12-29-2012, 03:35 AM   #14
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Quote:
Originally Posted by Musicdan77 View Post
another thought: what about saving some wort, after mashing/sparge, but before boil for priming? Lets just say on a typical 5 gallon, all grain home brew; how much am I talking here? Tried it once and liked the flavor it added, but didn't measure. Any thoughts?
IMO, a rather complicated thing. Unless you get the gravity of the wort pre-boil, and figure out how much you'll need to reserve based off that and your CO2 volumes target, you'll be guessing at best.

Personally, while I've thought about doing it, the entire thing was too much math. Besides, I want that volume boiled down and going into my fermenting vessel and being turned into BEER...
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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
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Old 12-30-2012, 12:40 AM   #15
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Quote:
Originally Posted by Musicdan77 View Post
another thought: what about saving some wort, after mashing/sparge, but before boil for priming? Lets just say on a typical 5 gallon, all grain home brew; how much am I talking here? Tried it once and liked the flavor it added, but didn't measure. Any thoughts?
This is called Krausening, and was a traditional technique for carbonating german lagers according to Reinheitsgebot.

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Old 12-31-2012, 12:22 PM   #16
Musicdan77
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It is apparent that a good portion of my problem is the amount of priming sugar that I use. Next batch I will use less, along with good temperature control, should reduce this problem. One other thing here: mostly, the beer doesn't do "blow" when chilled in fridge, mostly when I grab one at room/basement temp.

 
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