maplemontbrew
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I've been seeing these tablets offered on the Northern Brewer site and was wondering if anyone has had a chance to try them out?
I thought about trying these when i start kegging soon. I usually have 5.5 gal. batches, so when kegging i'll have enough extra to fill 4 or 5 bottles also. Sounds easier than boiling/cooling a small amount of water & sugar.
I just ordered my kegging system a few days ago, and I can't wait to try it out, but I also like setting a 12 pack of bottles aside from each batch and storing them for a long time. Potentially to give out as Christmas gifts if they age well.
Instead of using a beer gun or homemade one...I wonder if you could just bottle 12 beers straight from the keg and use these instead? I wonder if they would take care of the oxygen that might be left behind after doing this, or just help them age better in general?
Any long term aging will be extremely sensitive to even a little oxygen, so that wouldn't work. You can jam your bottling wand in a picnic tap, which works pretty well as a cheap gun, but I wouldn't trust it long term.
Your best bet, if you have a 3/8" auto-syphon, is to attach your bottling wand and bottle 12 before you transfer to the keg. You can keep the bottling wand attached while transferring to the keg if you'd like. Or use a bottling bucket, which would kinda suck for only 12 beers
I thought about trying these when i start kegging soon. I usually have 5.5 gal. batches, so when kegging i'll have enough extra to fill 4 or 5 bottles also. Sounds easier than boiling/cooling a small amount of water & sugar.
Just went to Midwest's retail store and picked these up for $9.99. Not sure why the price is double online and which is wrong, but I'll report my results when I get a chance to use them
http://www.midwestsupplies.com/prime-dose-priming-sugar-and-yeast-carbonation-capsules.html
Sent from my SPH-L720 using Home Brew mobile app
Prime Dose is effective in the treatment of many bottle-conditioning ailments ranging from inviable yeast, big beers with ABV too high for the original yeast to ferment any further, or poorly mixed priming solution.
"And bottling beer, you are leaving that 1 inch of head space which contains oxygen. It is surely the priming sugar that restarts fermentation a bit, which creates CO2 and gets rid of the O2 correct? If so, wouldn't these do that also?"
I've read it's good to set the cap on the bottle for about 10 minutes before crimping to drive off the o2. The co2 doesn't get rid of the o2 if the cap is tight though.
Just used these the other night on a 1g variation of a 10.4% RIS that was brewed 9 months ago... really putting them to the test. They do contain saccharomyces, although midwest wasn't sure what strain. Really hoping they have a high alcohol tolerance, because the description implies they do.
I wonder if using these would be similar to adding priming sugar and champagne yeast at bottling.
I brewed a pumpkin ale in the Fall that never carbonated properly. I just opened all the remaining bottles and dropped two prime dose capsules into each one to see if that fixes it. Will let you know in two weeks.
I read on a forum post once that pumpkin ales take forever to carbonate. A guy said his didn't carbonate for 3 months. I would google pumpkin ale carbonation and you'll find loads of info.
I wish I would have read this thread before bottling 2 batches of 2+ year aged sour beers this weekend. I really hope the vegetable capsules not dissolving isn't par for the course. One of the bottles was a magnum in a style that requires high carbonation, so that bottle required 12 capsules. That's going to be a lot of vegetable capsule to chew through!
I was going to contact the manufacturer with some questions about them, but my best Google ninja skills pull up nothing for "McKenzie Brothers" with "Prime Dose" in the city of "Roseville, MN." I find it curious that there is no phone number, website or email address for the company on the packaging.
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