Bottle priming

[ReaperOnefour]

Gonna bottle using 12 oz bottles for the first time. ( I've been using 1 liter PET bottles.) I have some coopers carbonation drops, but I want to experiment with using corn sugar as well. I just brewed an American red ale today. I don't like highly carbonated beers, so I'm looking for a low to medium carbonation level. Every review I've read about the coopers carbonation drops says to use one drop per 12oz bottle, but how much corn sugar should I use? I'll be bottle priming a 2 gallon batch.

 

[beermanpete]

Somewhere in the 1.6 to 2.0 ounce range should be about right. You can calulate a suitable amount with this calculator:

http://www.brewersfriend.com/beer-priming-calculator/

 

[slym2none]

I drop 1/2 tsp cane sugar in each bottle for around 2.1-2.3 vols of CO2, pretty sure the same amount of corn sugar would be close. That's medium-low on the carbonation scale.

 

[Gravity]

The standard ratio is roughy 4oz to 5 gallons for most ales of medium carbonation (think IPAs and Wheats)

If you're not a fan of overly carbed beer...I would use 1oz - 1.6oz for 2 gallons - 2 oz is way to much

 

[ReaperOnefour]

Thanks guys for all the advice. Does anyone have experience using S33 ale yeast? I wanted to pitch some US-05 yesterday, but didn't have any on hand. I was just curious if that S33 was any good. It came with the kit. I really like this red ale recipe, & I think I'm gonna stick with it. I want to use a good yeast on it. So that's why I wanted to use US-05. Or is there a yeast that's designed specifically for an American red ale?

 

[LostHopper]

I use the Denny Conn method: 1oz sugar per gallon of beer in the bottling bucket. Adjust as needed for preference of carbonation.

 

[ReaperOnefour]

Thanks lost hopper.

 

[kristiismean]

I pretty much just use table sugar now. best way is to look up a priming sugar calculator and go from there.
I'll put a link on the bottom.
Remember it's by Weight, not volume.... so use a scale.

http://www.northernbrewer.com/priming-sugar-calculator
http://www.brewersfriend.com/beer-priming-calculator/

 

[TonyKZ1]

Another easy way for bottle priming 12 oz. bottles is one cube of Domino Dots sugar cubes, one cube equals 1/2 teaspoon of sugar. Quick & Easy and works great.

 

[ReaperOnefour]

Thanks everyone. Those are all great tips. I've been having carbonation issues that I haven't been able to resolve. Cane sugar seems to be giving me a slight cider taste, & my last two batches were way to spritzy. ( Almost like soda water) I have some coopers carbonation drops, & I've heard that corn sugar is much better. I've never used either the carb drops, or corn sugar. So I was just curious as to which was better.

 

[brewstergalVT]

Maple syrup also works well. Use 2cc per 12 oz bottle.

 

[Honda88]

dextrose...which is corn sugar, work pretty well. You can use any sugar that ferments. northern brewers calculator actually lists quite a few different sugars to use. Just be careful not to over carb your beer, not all bottles are made equal.

 

[Sadu]

Maple syrup also works well. Use 2cc per 12 oz bottle.

Where I live maple syrup is maybe 20x more expensive than table sugar. Is there some advantage of using this?

 

[brewstergalVT]

Where I live maple syrup is maybe 20x more expensive than table sugar. Is there some advantage of using this?

The OP mentioned that priming with table sugar gave a cidery taste. Maple syrup doesn't do that and I'm sure other sugar options for priming work well too.

 

[ReaperOnefour]

I heard corn sugar is completely flavorless, & won't give off flavors. I seen on the coopers carbonation drops package that they have some corn sugar in them too.

 

[catdaddy66]

Thanks guys for all the advice. Does anyone have experience using S33 ale yeast? I wanted to pitch some US-05 yesterday, but didn't have any on hand. I was just curious if that S33 was any good. It came with the kit. I really like this red ale recipe, & I think I'm gonna stick with it. I want to use a good yeast on it. So that's why I wanted to use US-05. Or is there a yeast that's designed specifically for an American red ale?

I used S-33 on a Belgian blonde ale back in November. It was very attenuative and I was very pleased with it. I will definitely use it again.

 

[ReaperOnefour]

O, OK cool. Thanks for the reply cat daddy. I've read some mixed reviews about the S-33. The US-05 I've read alot of good reviews about it, so I was just wondering. I think maybe I'll try it on my next batch.

 

[slym2none]

Cane sugar does not give beer a cidery taste. More than likely, that's just your beer being "green", too young to drink.

 

[ReaperOnefour]

That could be true as well.

 

[z-bob]

Thanks guys for all the advice. Does anyone have experience using S33 ale yeast? I wanted to pitch some US-05 yesterday, but didn't have any on hand. I was just curious if that S33 was any good. It came with the kit. I really like this red ale recipe, & I think I'm gonna stick with it. I want to use a good yeast on it. So that's why I wanted to use US-05. Or is there a yeast that's designed specifically for an American red ale?

I have a couple of packets of S33 but haven't tried it yet. Contrary to popular belief, it's not a Belgian strain it's English. Fairly neutral with good alcohol tolerance. I've used its cousin T58 a few times and I really like that one.

Substituting cane sugar for a bunch of the malt in a recipe because you're too cheap to buy malt can make a beer "cidery". (BTDT) Adding sugar to a beer that already has plenty of malt is not a problem, unless there's a problem already. The little bit of sugar that you use for priming doesn't hurt anything unless you're brewing a German beer and trying to follow Reinheitsgebot (why would you do that if you don't have to?)

 

[ReaperOnefour]

I've heard about that T-58 too. I'll do some research on that yeast too. Thanks.