Anyone ever individual bottle prime?

[toxdoc49]

Maybe this is a stupid question, but as a source of just CO2, would using seltzer water be a viable option? Especially if it is a heavier beer like porter. Or will that just ruin the taste? I guess I have to experiment with that or using the mass produced no-taste lite beers to get some carbonation as well

 

[Lefou]

Maybe this is a stupid question, but as a source of just CO2, would using seltzer water be a viable option? Especially if it is a heavier beer like porter. Or will that just ruin the taste? I guess I have to experiment with that or using the mass produced no-taste lite beers to get some carbonation as well

There are other options but they're more expensive.

I've looked at carbonation alternatives using growlers, both glass and steel. Northern Brewer is one source of heavy glass flip-tops and there's another company called GrowlerWerks that sells something called a uKeg.

 

[z-bob]

Maybe this is a stupid question, but as a source of just CO2, would using seltzer water be a viable option? Especially if it is a heavier beer like porter. Or will that just ruin the taste? I guess I have to experiment with that or using the mass produced no-taste lite beers to get some carbonation as well

Seltzer will ruin the taste, unless the beer is way to heavy and boozy to begin with and that's what you're trying to fix. Don't even think about using club soda Macro "ice" beers work well for this, but they will lighten the beer somewhat. Malt liquor probably works too but I haven't tried that.

 

[Boomer]

Tried the sugar cube method on some beer I decided to bottle last night and I can tell you that whoever suggested that and whoever else uses it has much stronger thumbs than I do. It took an act of god to get the cubes through the opening in the bottle and today my right thumb is swollen and purple from doing it 60 times. Pretty sure that's both the first and last time I'll be using that method.

 

[z-bob]

Tried the sugar cube method on some beer I decided to bottle last night and I can tell you that whoever suggested that and whoever else uses it has much stronger thumbs than I do. It took an act of god to get the cubes through the opening in the bottle and today my right thumb is swollen and purple from doing it 60 times. Pretty sure that's both the first and last time I'll be using that method.

You used the wrong size sugar cubes. Should be 190-something cubes per pound ("Domino Dots") not the 120-something cubes. The right ones just fit, although they are not perfect cubes so you might have to turn them.

 

[Boomer]

Sounds like I might have some bottle bombs on my hands, then.

 

[z-bob]

Perhaps. Give them a few days, then move to a fridge. The cold will reduce the pressure. They will still eventually be overcarbed but shouldn't explode.

 

[Boomer]

Perhaps. Give them a few days, then move to a fridge. The cold will reduce the pressure. They will still eventually be overcarbed but shouldn't explode.

Yeah, I'm familiar with the process. I'm going to treat them like kimchi. I'll only bring a handful in at a time and leave the rest in the beer fridge so they aren't carbing up, yet. Once I figure out how many days it's taking to get them where I want them, I'll bring them all in, wait, and then put them in the fridge after the time has passed.

 

[TwistedGray]

@Boomer use measured scoops of table sugar, 1/2tsp

 

[bruce_the_loon]

Us South Africans, and it looks like the Aussies too, have measuring scoops on the market that give fixed measures of sugar and that fits neatly into the mouth of the bottle too. https://www.beerlab.co.za/products/sugar-scoop

It is a fixed carbonation amount though, same as with the sugar cubes or fizz drops. Used it for a few batches before heading to priming in the bottling bucket for exact effect.

 

[filthyastronaut]

I always bottle prime using a syringe and measured, boiled priming sugar. Less fuss and oxidation/infection opportunity than the normal way.