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Bottling instructions do not seem right

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SeattleBrew

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I've been sitting on a Chimay clone for about 8 weeks now (4 in primary and 4 in secondary) and I'm going to bottle soon, but these instructions don't sound right..... it seems to me that there is too much sugar (and do I need to repitch yeast)?

Prime the beer in the second stage with another dose of the same strain of fresh yeast 3 days before bottling. Bottle when fermentation is complete, target gravity is reached and beer has cleared (approximately 6 weeks) with:
½ cup Corn Sugar
⅓ cup Belgian Clear Candi Sugar
That has been boiled for 10 minutes in 2 cups of water. Let prime at 70°F for approximately 6 weeks until carbonated, then store at cellar temperature.
 
They aren't right because they tell you to take a volumetric measurement of a powdery/granular substance (corn sugar). Also, there is no point in adding clear candi sugar to prime with.

Use one of the myriads of online priming calculators to see how many grams of corn sugar you need.
 
Thanks Arcane. Can you weigh in on the need for new yeast? I've read other threads here that say it is not needed for up to six weeks, do you think 8 weeks is fine without a new batch?
 
Thanks Arcane. Can you weigh in on the need for new yeast? I've read other threads here that say it is not needed for up to six weeks, do you think 8 weeks is fine without a new batch?

Oh you should be fine. If you feel more comfortable pitching new yeast then go for it. But really, regardless of how clear your uncarbed beer looks there is still more than enough yeast cells to get the job done! :mug:
 
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