klowneyy
Well-Known Member
I'm 8 days in on my first all grain beer (porter) i wondering what is the best way to coordinate/bottle condition. What is better dextrose or sugar or is it pretty much the same?
unionrdr said:I've used either/or...even done combos of both. All worked fine. I prefer dextrose though. Clean,fine bubbled carbonation.
amen and amen.. best thing I read when I ws bottling.
What's the best way to add the sugar to my bottles of beer?
It's not the priming sugar that determines the bubble size or foam structure of the beer. Carbonation is carbonation - there's no difference in the CO2 produced from yeast metabolizing dextrose or sucrose or maltose or [insert fermentable sugar]. However, the types and amounts of proteins, hop compounds, dextrines, and fatty acids in the beer do influence the type/amount/stability of the foam.
I used to fill the bottles with starsan & a funnel to sanitize a few at a time. Then I got the bottle tree & vinator,both by Ferrari. Fill the vinator about half full of starsan & give each bottle three pumps or so. Then onto the bottle tree.
I've looked into this before. It seems like a really nice setup. It might just have to be my next new brew toy
I wasn't refering to the head,that's formed by dissolved protiens. The carbonation drives it in the glass. What I illuded to was that the corn sugar,in my experience,gives a bit finer carbonation than table sugar sometimes. The difference is in how well it's able to be metabolized by the yeast. Carbonation & head ARE NOT the same thing.
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