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Latest revision as of 19:54, 31 March 2009
Priming with Liqueur
1st, if you are using liqueur to prime with, you need to find out what the sugar content is of the liqueur. You can find this information on the internet.
Example: DeKuyper Dark Creme de Cacao has 8g of sugar per 1 fluid ounce.
2nd, you need to figure out how many grams of sugar you need to prime your beer.
Example: 3/4 cup of corn sugar weighs approximately 5 ounces, or 141.75 grams.
3rd, divide the number of grams of sugar needed for priming by the grams of sugar contained in one fluid ounce of your chosen liqueur.
Example: 141.75g / 8g = 17.72 ounces
This will tell you how big a bottle you need to buy and how much to add for priming. You may need the following addition step:
4th, convert the number of ounces of liqueur you need into millilitres (as many bottles list their volume in metric).
Example: 17.72 ounces = 524ml
Alternatively you can bulk prime
The purpose of priming your beer with sugar is to give the yeast some fermentables to create CO2 for beer carbonation. Due to the fermentation process there will already be a significant amount of CO2 already in your beer (somewhere from 1-1.5 volumes), this last addition of CO2 is to ensure bubbles will be in the final product.
Once you have primed and bottled your beer, it will generally take at least two weeks before theya re ready to drink. For higher gravity beers such as stouts, it's recommended they are given more time to mature in the bottle. Once it is believed they are ready to drink, just pop them in the fridge and drink when required!
Keeping the bottles stored for carbonation is reasonably important but not crucial. As long as the bottles are not exposed to extreme temperatures (especially high temperatures) then they should be fine. If non-brown bottles are used (especially green or clear bottles) then it is advised that they be kept in the dark to avoid light strike. It is also advised that they be kept somewhere that if a bottle bomb happens, nobody is hurt/nothing important is damaged.