EXTREMELY small batch priming

[jpopejoy41]

Hey ya'll-

so the Mrs. got me an oak barrel for christmas. It says it's a 2L, but really holds about 1.5L. Anyway, a buddy and I brewed a coffee vanilla stout. We sat aside a couple liters and decided to barrel it. I transferred it to the barrel today (that was full of Makers Mark for the last month).

I am wondering what ya'll recommend for the priming when I bottle. I've seen the drops, but am unsure how well they work.

My main concern batch priming with Dextrose (or DME) is adding water to such a small amount of beer and watering it down.

any experience/advice?

thanks

 

[ChuckO]

When I bottle the left over from filling a keg I use plain sugar cubes. One per 12 oz. bottle seems to get me a reasonable carbonation.

 

[jpopejoy41]

thanks! i'll keep that in mind

any other opinions/experience?

 

[chickypad]

I use the larger carb drops when only bottling a few bottles, one per 12 oz or two per bomber. Williams brewing and NB have them for about 3.50 for a bag of 60.

 

[jpopejoy41]

I use the larger carb drops when only bottling a few bottles, one per 12 oz or two per bomber. Williams brewing and NB have them for about 3.50 for a bag of 60.

good results?

is this what you're talking about?

http://www.northernbrewer.com/shop/fermenters-favorites-fizz-drops-8-oz.html

 

[mtnagel]

For the 3-4 bottles you are going to get out of that, I'd probably just use carbonation drops. I have used them and they do work. But if you have a small scale that can weigh to the 0.1 gram, you could probably make a priming sugar solution.

 

[chickypad]

good results?

is this what you're talking about?

http://www.northernbrewer.com/shop/fermenters-favorites-fizz-drops-8-oz.html

Yes I get good results. Those look to be the same ones, I think I actually bought mine from Williams and Morebeer in the past.

 

[jpopejoy41]

For the 3-4 bottles you are going to get out of that, I'd probably just use carbonation drops. I have used them and they do work. But if you have a small scale that can weigh to the 0.1 gram, you could probably make a priming sugar solution.

how would you propose doing this by the bottle? boil water and just add a tablespoon of water to the amount of sugar, mix it up to a sludge and add?

 

[aiptasia]

You're making this way more complicated than it needs to be. If it's small batch brewing, add 1/4 teaspoon of dextrose (corn sugar) per bottle. You can also use a priming calculator over at Mr. Malty or Northern Brewer for the amount you'd need to make a simple syrup.

 

[ChefRex]

For the 3-4 bottles you are going to get out of that, I'd probably just use carbonation drops. I have used them and they do work. But if you have a small scale that can weigh to the 0.1 gram, you could probably make a priming sugar solution.

I weigh corn sugar out when I have left overs from a keg. 2 grams seems to work well for most beers although it would overcarb a stout as it did on my last, I would probably use 1.5 gm if I do it again.
Weigh, pour on folded card, slid into bottle, fill. keep it simple.

 

[mtnagel]

I weigh corn sugar out when I have left overs from a keg. 2 grams seems to work well for most beers although it would overcarb a stout as it did on my last, I would probably use 1.5 gm if I do it again.
Weigh, pour on folded card, slid into bottle, fill. keep it simple.

This would be the easiest if you have a scale capable of weighing that small amount. I had 1 left over bottle from my keg and I used a carb tablet.

 

[jpopejoy41]

I weigh corn sugar out when I have left overs from a keg. 2 grams seems to work well for most beers although it would overcarb a stout as it did on my last, I would probably use 1.5 gm if I do it again.
Weigh, pour on folded card, slid into bottle, fill. keep it simple.

perfect. i'm pretty sure my scale will do tenths of a gram. I'm actually using it for a stout, so good to know 1.5 for a 12oz (although I'm bottling 16oz bottles for this bourbon barrel version)

 

[QuercusMax]

I think the carbonation drops are a good plan. I had a 2.5 gallon batch turn into a 1 gallon batch due to gigantic amount of sediment from adding raspberries. My priming solution was about twice as strong as it should have been, and the beer came out extremely fizzy.

Fortunately it was for my wife, so she didn't mind. But I learned my lesson, that's for sure.

 

[ChefRex]

I might stick with the 1.5 gm on the 16 oz, I thew my last stout in the fridge and i'll pop it tonight, I know the lengths I'll go to to help people out, and post a picture.
Let us know how you make out either way.

 

[jpopejoy41]

I might stick with the 1.5 gm on the 16 oz, I thew my last stout in the fridge and i'll pop it tonight, I know the lengths I'll go to to help people out, and post a picture.
Let us know how you make out either way.

took a taste from the barrel yesterday and it's really coming along. tons of bourbon on the nose, not too much on the flavor, so i'll likely let it go until the weekend, and then bottle it! 1.5 sounds good. I prefer undercarbed vs overcarbed any day (and especially with a stout)

 

[ChefRex]

This is 2gm on a 12 oz milk stout, seriously overcarbed so I might suggest 1.25 gm, this has been great for saisons and a bit over on IPAs.
Good luck

 

[mtnagel]

You could use a priming sugar calculator. This is for 16 oz.

 

[jpopejoy41]

You could use a priming sugar calculator. This is for 16 oz.

ya, i've experienced overcarb everytime i do what the NB priming calc says...hence the question

 

[mtnagel]

I have had overcarbing issues in the bottle, but only when I added the priming sugar solution after transferring the beer to the bottling bucket and tried to gently stir. Since I've started adding the solution before transferring the beer, I haven't had any overcarbonation issues using the NB calculator.

 

[jpopejoy41]

I have had overcarbing issues in the bottle, but only when I added the priming sugar solution after transferring the beer to the bottling bucket and tried to gently stir. Since I've started adding the solution before transferring the beer, I haven't had any overcarbonation issues using the NB calculator.

so you add the solution to the fermenter, then transfer to bottling bucket, then bottle?

interesting that makes a difference...

 

[jpopejoy41]

This is 2gm on a 12 oz milk stout, seriously overcarbed so I might suggest 1.25 gm, this has been great for saisons and a bit over on IPAs.
Good luck

thanks for the picture...I'll likely do 1.25-1.5. but remember i'm doing 16oz, so should be good. 1.5 is 25% less carb for 33% more volume...

 

[mtnagel]

so you add the solution to the fermenter, then transfer to bottling bucket, then bottle?

interesting that makes a difference...

Yes, that is the process that never results in overcarbed bottles.

And yes, it was surprised that it would make a difference, but I was always afraid of stirring too much, so I would just swirl the priming solution into the beer and I guess it didn't get mixed completely. The weird thing is I never had undercarbed bottles that I could remember. Honestly, I can't explain it, but all I know is that I don't get overcarbed bottles now.

I take a glass measuring cup and weigh the appropriate amount of priming sugar into it. I use the volume from the primary bucket and I assume ~0.25 gal loss to the yeast cake. I then add a small amount of water and heat in the microwave. I stir the solution every 30 seconds or so until it is completely dissolved and I see it boil for a few seconds. I then dump this hot solution into the bottling bucket and transfer the beer on top and bottle like normal. Since I switched to this method, no more overcarbed bottles.

 

[Stealthcruiser]

so you add the solution to the fermenter, then transfer to bottling bucket, then bottle?

interesting that makes a difference...

No.

To the bottling bucket, then rack on to the top of it.

 

[mtnagel]

Totally read that message wrong.

 

[jpopejoy41]

No.

To the bottling bucket, then rack on to the top of it.

good to know...unfortunately doesn't really help in this process w/ bottling less than 2L of beer (3 16oz bottles).

I keg everything else, thankfully.

 

[jpopejoy41]

ended up doing 1.5 grams...wish me luck!

9.5% RIS - coffee and vanilla barrel aged (makers mark)

 

[mtnagel]

Looks good.

 

[jpopejoy41]

thanks matt! hopefully it'll taste good too! it was pretty barrel heavy when i bottled it, so will definitely need some time to mellow. I'll likely try one in a month, and judge from there. Have another going in the barrel now but w/ cocoa nibs added.