I am getting ready soon to bottle a Belgian Triple, my first beer in years. I know that Belgian Ales are typically high in carbonation, and that Williams Brewing, who produced the kit, claims to typically under carbonate their Belgians (although I can no longer find that reference).
The carbonation calculators that I have used all indicate that Belgians typically use 1.9 to 2.4 volumes of CO2, and that is accomplished with ~ 3 to 4 ounces of priming sugar for 5 gallons @ 70 degrees.
The kit came with 3oz of corn sugar, which I feel is insufficient for the job. I would like to supplement with an additional ounce of table sugar which I have on hand. The questions I have are:
Is it ok to mix the two sugars for this task? I would assume so.
When calculating the amount of sugar, should I use the temp at which the beer will be conditioned or the temp it will be served? I assume the conditioning temp.
To address any bottle bomb concerns, this will be bottled in 750ml Belgian Ale bottles with corks and wire baskets.
Any feedback would be greatly appreciated.
The carbonation calculators that I have used all indicate that Belgians typically use 1.9 to 2.4 volumes of CO2, and that is accomplished with ~ 3 to 4 ounces of priming sugar for 5 gallons @ 70 degrees.
The kit came with 3oz of corn sugar, which I feel is insufficient for the job. I would like to supplement with an additional ounce of table sugar which I have on hand. The questions I have are:
Is it ok to mix the two sugars for this task? I would assume so.
When calculating the amount of sugar, should I use the temp at which the beer will be conditioned or the temp it will be served? I assume the conditioning temp.
To address any bottle bomb concerns, this will be bottled in 750ml Belgian Ale bottles with corks and wire baskets.
Any feedback would be greatly appreciated.
