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Old 01-27-2013, 08:41 PM   #1
Crobrewer
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Hi everyone , maybe its a stupid question but im really thinkin, when transfering beer from secondary to bottleing bucket , will the whirlpool REALLY mix the beer with sugar or should i mix it gently with something?

PS sorry for my crapy english!

 
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Old 01-27-2013, 08:43 PM   #2
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if a full 5 gallon batch at normal carbonation volume, it's 3/4 cup corn sugar to 2 cups water, boil a couple minutes add to bottling bucket and then siphon the beer onto that

it mixes just fine that way

and your english is many gooder than mine

so, where are you from?
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Old 01-28-2013, 12:19 PM   #3
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Thanks for the quick reply, Im from Croatia

P.S. im using table sugar

 
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Old 01-28-2013, 12:25 PM   #4
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Here's a priming sugar calculator for priming to style by weight; http://www.tastybrew.com/calculators/priming.html
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Old 01-28-2013, 12:30 PM   #5
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Thanks just tell me ,under "beer temp" do i type the actual temp( because it just came out of the fridge) or do i type in the temp that it fermente at??

 
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Old 01-28-2013, 12:32 PM   #6
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Quote:
Originally Posted by Crobrewer
Thanks just tell me ,under "beer temp" do i type the actual temp( because it just came out of the fridge) or do i type in the temp that it fermente at??
Temperature of the beer currently.

 
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Old 01-28-2013, 12:34 PM   #7
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You should be using about 1 cup of table sugar (sucrose) for a 5 gallon batch. Again, it's best to make a simple syrup of 2 cups boiling water to 1 cup sugar and then add that to your bottling bucket before racking your wort onto it. There's no harm in stirring it while it is still wort. In fact, extra oxygenation from stirring is encouraged at this stage to help the yeast do their job.
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Old 01-28-2013, 12:35 PM   #8
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No,they're asking for the highest temp during fermentation. I've used both though.
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Old 01-28-2013, 12:37 PM   #9
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Quote:
Originally Posted by aiptasia View Post
You should be using about 1 cup of table sugar (sucrose) for a 5 gallon batch. Again, it's best to make a simple syrup of 2 cups boiling water to 1 cup sugar and then add that to your bottling bucket before racking your wort onto it. There's no harm in stirring it while it is still wort. In fact, extra oxygenation from stirring is encouraged at this stage to help the yeast do their job.
Dude??? If you're priming it for carbonation,then it's no longer "wort",it's beer & oxygen will ruin it! Never stir beer roughly at this point,unless you enjoy wet cardboard.
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Old 01-28-2013, 12:48 PM   #10
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im really confused about the temp issue. Do i type curent temp or fermentation because the diference is about 30grams

 
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