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Bottle conditioned

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Revision as of 19:46, 31 March 2009 by Peas and corn (Talk | contribs)
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Priming

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

Carbonation

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Storing

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.

Pouring from a bottle