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Old 08-19-2008, 06:31 PM   #1
benko's Avatar
Jan 2008
Wilmington, NC
Posts: 161
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I know that strong Belgians should have a higher level of carbonation. With most of my beers, I usually use one ounce of corn sugar per one gallon (i.e. 5 oz/5 gallon batch). How much would you recommend for a strong Belgian Dark Ale? Maybe six ounces, or even seven?

Also, my O.G. was 1.090, which will give me somewhere in the vicinity of 9% alcohol. I'm planning on leaving it in primary for about four weeks, and then straight to bottles, with no secondary. Do I need to repitch more yeast for carbonation, or should I be okay with what's in there?

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Old 08-19-2008, 07:22 PM   #2
Jun 2008
Poland, EU
Posts: 463
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and definitely use strong bottles.

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Old 08-20-2008, 02:44 AM   #3
Sep 2007
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For all my beers that I bottle condition, I go for 2/3 cup dextrose or 1 and 1/4 cup DME. I have made many strong belgian ales and use this priming amount and the head is excellent, as well as the carbonation level.

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Old 08-20-2008, 02:50 AM   #4
Dec 2007
Lynnwood, WA
Posts: 178
Liked 1 Times on 1 Posts for the amount and for the proper carbonation levels for style

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