noob needing help, soon!

[dawn_kiebawls]

Hey guys and gals, sorry to bother with a question like this...

I've done several searches to avoid having to post this question on the forum again, but how much sugar do I need to use to prime 5.5g of a 'belgian IPA' (its in quotes because the recipe I decided to make up on my own turned out to be jet fuel...) Anyway, I forgot to buy priming sugar at the LHBS and now I'm having to use table sugar but I don't know how much to use!

I've read anywhere between 3.1oz to 5oz, and somewhere I saw it posted in a thread that anywhere between .75oz and 1oz per gallon will do, but I wasn't sure which variety sugar they were talking about...ANY advice is very much appreciated, as time is of the essence! Thanks again!

 

[doug293cz]

Hey guys and gals, sorry to bother with a question like this...

I've done several searches to avoid having to post this question on the forum again, but how much sugar do I need to use to prime 5.5g of a 'belgian IPA' (its in quotes because the recipe I decided to make up on my own turned out to be jet fuel...) Anyway, I forgot to buy priming sugar at the LHBS and now I'm having to use table sugar but I don't know how much to use!

I've read anywhere between 3.1oz to 5oz, and somewhere I saw it posted in a thread that anywhere between .75oz and 1oz per gallon will do, but I wasn't sure which variety sugar they were talking about...ANY advice is very much appreciated, as time is of the essence! Thanks again!

Just tell the priming sugar calculator (for example BrewersFriend) that you are priming with table/cane/beet sugar (sucrose.) The calculator knows how much sucrose produces how much CO2. When the calculator asks for beer temperature, put in the highest temp the beer has been since fermentation finished (don't use cold crash temp.) You will have to decide for yourself what level of carbonation (volumes) you want for your beer.

Brew on

 

[Gravity]

5oz of sucrose (table sugar) for 5.5 gallons of beer at 65F for a Belgian Ale (blond) @ 2.9 carb level

Belgians are highly carbed beers

 

[dawn_kiebawls]

You will have to decide for yourself what level of carbonation (volumes) you want for your beer.

Brew on

5oz of sucrose (table sugar) for 5.5 gallons of beer at 65F for a Belgian Ale (blond) @ 2.9 carb level

Belgians are highly carbed beers

Thanks for the quick responses guys! I decided on my carb/volume level, got my bottling bucket sanitized and ready to rock and realized I no longer have any tubing connected to my siphon.....I'm not sure (in the SLIGHTEST) where it could have walked off to (I'm suspecting the Mrs...or the dog....or the Mrs covering the dogs tracks), but one thing I am sure of is now that everything is set up, bottling will have to wait until tomorrow night hopefully a 9 day DH won't produce the feared cardboard flavors. This batch has been one frustration after another, I'm tempted to just dump it, forget about it and start over!! Thankfully I have a few home-brews left from last time, so I guess this is as good a time as any to RDWHAHB!

 

[AZCoolerBrewer]

Dumping your batch is a terrible idea. Maybe I've gotten lucky because I have done some pretty dumb stuff over the last couple years since I started, but every one of my beers has been drinkable, half have been better than any commercial beer I've had. Two have been the best beer of that style I've ever had. I'm not bragging, I'm just asking you to finish the process and learn what you can. If there is a defect, pareto your faults, pick whatever fault you want to fix the most and then enjoy your beer. I guarantee that it will be better than a lot of commercial beer you have choked down if for no other reason than you made it.

 

[eadavis80]

Here is another calculator if you ever feel the need. http://www.northernbrewer.com/priming-sugar-calculator
You might as well bottle it now - sure, the beer COULD be bad and you "waste" an hour or so bottling, but if you don't bottle you KNOW you wasted an entire brew day (or at least have nothing to show for it). The brew day - however - is never wasted if you 1) learned something 2) had fun.
Good luck with the Belgian.

 

[TungstenBeer]

Thanks for the quick responses guys! I decided on my carb/volume level, got my bottling bucket sanitized and ready to rock and realized I no longer have any tubing connected to my siphon.....I'm not sure (in the SLIGHTEST) where it could have walked off to (I'm suspecting the Mrs...or the dog....or the Mrs covering the dogs tracks), but one thing I am sure of is now that everything is set up, bottling will have to wait until tomorrow night hopefully a 9 day DH won't produce the feared cardboard flavors. This batch has been one frustration after another, I'm tempted to just dump it, forget about it and start over!! Thankfully I have a few home-brews left from last time, so I guess this is as good a time as any to RDWHAHB!

I've left dry hops in for 16 days before without off flavors. I haven't gone longer than that, but 9 days in no way means it will be bad from that factor alone.

 

[vampirebeer]

I've left dry hops in for 16 days before without off flavors. I haven't gone longer than that, but 9 days in no way means it will be bad from that factor alone.

i accidentally left an oz of whole leaf cascade hops sitting on a batch for a couple of months. It was actually delicious.

 

[TungstenBeer]

i accidentally left an oz of whole leaf cascade hops sitting on a batch for a couple of months. It was actually delicious.

Heh, I was going to say that the beer turned out with excellent aroma - but I was only pretty sure that was the case.