Carbing a Belgian? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > General Techniques > Carbing a Belgian?

Thread Tools
Old 10-30-2007, 08:35 AM   #1
May 2007
Pacific Northwest
Posts: 107

Well, I have a Belgian style beer in secondary that I'm about ready to bottle up. First time I've made this style beer and I'm just wondering how much priming sugar would be appropriate? I'll be using 12 oz bottles. The beer has been sitting in secondary for a month and spent three weeks in primary - should I add a packet of yeast to the bottling bucket?


Edit - What are the thoughts on the carbing tabs around here?

Reply With Quote
Old 10-30-2007, 09:46 AM   #2
Apr 2007
western/central new york
Posts: 1,503
Liked 14 Times on 14 Posts

palmer's got belgian ales at 1.9-2.4 volumes of co2.
5 gallons @ 68 f, 3 oz of corn sugar will give you 2.1-2.3 volumes of co2

Reply With Quote
Old 10-30-2007, 01:37 PM   #3
Aug 2006
Posts: 14

I had a simular fermentation time with a belgian saison style ale. I added 3/4 of a cup of corn sugar to five gallons, waited a few weeks and tapped the keg. It turned out out a little flat, guessing most of the yeast was either dead or not so healthy from the long fermentation. adding yeast to your bottling bucket would help, I just don't know how much you should add, sorry.

Reply With Quote
Old 10-30-2007, 01:42 PM   #4
Evan!'s Avatar
Aug 2006
Charlottesville, VA
Posts: 11,863
Liked 88 Times on 73 Posts

I use 3/4c dextrose on pretty much all my beers. Works well in a crowded area.

I like munton's carb tabs because they make it easy to adjust your carbonation level and also allows you to use larger-format bottles. The cooper's are just one tab per 12oz what happens when you have one of those 16oz german-style bottles? With munton's, you add 3 for low carb level in a 12oz bottle, 4 for regular, and 5 for high. For larger format bottles, just do the math.

I wouldn't use carb tabs unless you really need to though. They're much more expensive than just using dextrose. I use them when bottles don't carbonate and I have to uncap-recap them...or when I have a batch that's smaller than 5 gals...makes it easy.
Aristocratic Ales, Lascivious Lagers

•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Recommendations for Wyeast 3522 Belgian Ardennes in Belgian Pale Ale? LeeF Recipes/Ingredients 3 03-29-2011 05:06 AM
Applicability of Belgian Candi Syrup to Non-Belgian Brews? Pelikan Recipes/Ingredients 5 06-02-2010 06:31 PM
Belgian Beer to Celebrate the Belgian Grand Prix Rook General Beer Discussion 5 12-23-2009 11:42 PM
Force carbing a belgian gpogo Bottling/Kegging 4 01-17-2009 05:38 PM
Carbing a belgian trippel ghart999 Bottling/Kegging 6 02-29-2008 11:37 PM

Forum Jump