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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > small batch bottling time
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Old 01-19-2014, 01:41 PM   #1
badlee
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Default small batch bottling time

I am now,theoretically, ready to bottle my 15 month old Oud Bruin.
This is only a 5 litre batch and I need help to figure out two things:
1) How much priming sugar do I need if I am bottling in standard 12oz brown bottles?
2) How much additional yeast do I need?
The brew is not very sour at all,but very pleasing and complex, so I am wondering if I need to open my only sachet of Champers yeast, or if I can get away with any of the different dried yeasts I have on hand?
Cheers
lee


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Old 01-20-2014, 02:42 AM   #2
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Use any yeast you have on hand. I often take a little off a starter. The amount of yeast is not important, you just want to ensure you have some live yeast to work on the simple sugars for carbonation. Dry yeast, I'd probably go a gram for a gallon.

Prime to 3 volumes. It doesn't have much CO2 in suspension, so there is no real concern with priming to a high level.


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Old 01-20-2014, 03:24 AM   #3
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Thanks for that Calder. I just happen to have a jar of T-58 that I was planning to step up. Looks like I have it there.

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Old 01-22-2014, 07:26 PM   #4
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I found Michael Tonsmeire's advice here helpful:

http://www.babblebelt.com/newboard/t...&th=1312749922
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Old 01-23-2014, 03:15 AM   #5
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Thanks for the link dan

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Old 01-23-2014, 03:50 AM   #6
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I am getting very strange results from the online calculators.
Some are telling me that I need 4gr per litre for 5 litres,yet others are telling me that I bloody well need 8-9gr per litre.
Help?

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Old 01-23-2014, 04:18 AM   #7
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i use http://www.northernbrewer.com/priming-sugar-calculator/

for 3.0 vols, assuming 72*f fermentation, for 1.32 gals (AKA 5 L), you need 44.27 grams of dextrose/corn sugar, or 40.28 gr of sucrose/table sugar.
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Drinking: black harvest ale (wet-hopped with my homegrown hops), witbier, hoppy saison, Tripel'ish, local sour cherry kriek, oud bruin, gueuz'ish thing, saison bottled with ECY34, imperial chocolate stout
Aging: witbier with brett, TYB saison brett blend, Tripel'ish with brett, sour cherry mead, rye sour ECY20/ECY34 split, several other sours, acerglyn, and probably some stuff i've lost track of...
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Old 01-23-2014, 06:03 AM   #8
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Sweetcell,you msy just have saved my remaining sanity.
Thanks big time

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