Priming/carb question

[LostHopper]

Due to a greater amount of trub than expected in my fermenter my batch ended up smaller and so I had too much priming sugar solution already in the bottling bucket. I ended up about 7 bottles short (48 expected, 41 bottled).

I usually condition 10-14 days room temperature (mid 60's) then move to the fridge for another 7 days. I'm wondering if I cut the room temperature time to about 4-5 days then go fridge if I can avoid over carbonation. Thanks

This leads to another question. How to predict the amount of trub in the fermenter especially if you are using a plastic bucket or stainless? I'm thinking my method of adding priming sugar solution to the empty bottling bucket is wrong and it would be more accurate to calculate priming sugar after racking the beer into the bucket and you know exactly how much beer will be bottled. Or use the Domino dots/priming tabs. Thanks again

 

[hammy1983]

I assume those are 500ml bottles? so you have 20.5 liters instead of 24L. If you carbed based on 24L at 2.2co2 its 141g of dextrose. if you fool around with the numbers on the calculater at brewers friend 20.5L you'd end up with 2.43co2. not a big difference (.023). I personally wouldn't worry about it unless you carbed at a much higher volume.

 

[ncbrewer]

A while back, my wife back sweetened some wine and put it in the fridge to stop the fermentation, but it actually fermented some even in the fridge. So my answer is that I wouldn't count on that to stop the fermentation, but it should slow it way down anyway. I'd suggest checking a bottle or two to see if the carbonation is where you want it.

As far as your idea of adding priming sugar after racking to the priming bucket, it seems perfectly sound in theory. But getting good mixing could be a problem. If it isn't mixed well enough, the carbonation will be inconsistent from bottle to bottle. IME, I can count on a pretty consistent volume of trub, so I add the priming sugar first.