spaceyaquarius
Well-Known Member
My clone Belgian Wheat WitBeer kits (Shock-Top/Blue Moon) come with 5 oz. of sugar (I'm assuming it's corn sugar) for carbonation. No instructions on the difference between bottling vs. kegging.
I bottled twice with the full 5 oz. and it seemed fine. When kegging with 3.3 oz. of corn sugar after 2 weeks at 65-75 degrees F, it was VERY undercarbonated. Sugar carbing only (not hooked up to the CO2 tank, and the CO2 tank was only used to dispense the beer at 8 PSI).
Several people on HBT say that kegging 5 gallons should be 2.5-3.5 oz. of corn sugar (depending on carbonation level desired). BeerSmith says that kegging with sugar should be 2.0 oz for kegging and 3.85 oz. for bottling (for 2.9 L/L carbonation which is good for a Belgian WitBeer).
How much sugar do I need for a 5 gallon keg to reach 2.9 volumes (L/L) of carbonation? I tried 3.3 oz. and it wasn't enough which seems strange. I want a steady stream of bubbles (like a good Shock-Top/Blue Moon/Schneider Weiss) tap at the bar) without that overcarbed acid taste when you overdo the carbing.
UPDATE: After reading around some more on HBT, is the problem just a timescale? Do Wheat beers need more than 14 days to carbonate (forced or sugar)? The instructions say 14 days of carbonation, but I just saw a Youtube video that calls for 30 days of carbing.
I bottled twice with the full 5 oz. and it seemed fine. When kegging with 3.3 oz. of corn sugar after 2 weeks at 65-75 degrees F, it was VERY undercarbonated. Sugar carbing only (not hooked up to the CO2 tank, and the CO2 tank was only used to dispense the beer at 8 PSI).
Several people on HBT say that kegging 5 gallons should be 2.5-3.5 oz. of corn sugar (depending on carbonation level desired). BeerSmith says that kegging with sugar should be 2.0 oz for kegging and 3.85 oz. for bottling (for 2.9 L/L carbonation which is good for a Belgian WitBeer).
How much sugar do I need for a 5 gallon keg to reach 2.9 volumes (L/L) of carbonation? I tried 3.3 oz. and it wasn't enough which seems strange. I want a steady stream of bubbles (like a good Shock-Top/Blue Moon/Schneider Weiss) tap at the bar) without that overcarbed acid taste when you overdo the carbing.
UPDATE: After reading around some more on HBT, is the problem just a timescale? Do Wheat beers need more than 14 days to carbonate (forced or sugar)? The instructions say 14 days of carbonation, but I just saw a Youtube video that calls for 30 days of carbing.
