Priming question

[MaxStout]

When it comes down to it, I don't miss the hiss at all.

I don't, either. I am more interested in improving the shelf life of my HB.

Being a bottler, I know that I'm behind the 8-ball, as far as LODO is concerned. I do what I can to improve on that.

 

[BrewnWKopperKat]

"behind the 8-ball" [regarding oxygen management]

The path forward is likely to be people posting recipes and brew day notes with sufficient information for others to politely compare/contrast oxygen management techniques.

Over in AHA forums, a small number of brewers have been doing this for around 18 months. Along with the recipes, there is occasional discussion on additions / subtractions to their approach.

 

[Tony B]

I bottled today. Straight from the FV. I went with 3/4 tsp for 12oz, 1tsp for 16oz and 1.5tsp for 22oz. I’ll let you guys know how it works out in a week or two.

 

[BrewnWKopperKat]

Before crimping, hold the cap down with your thumb and shake the bottle to purge the headspace air with liberated co2. No mess. Works every time.

Tonight was bottling night for a "hazy" Citra (all hop steep) APA (24 pack). I used this technique with four bottles. FWIW, I saw foam in about half the head space (I do a 'standard' bottle fill with a bottling wand).

Thank you for sharing this approach!

 

[Tony B]

This is the 2 week point I actually started drinking it here and there after week 1. It definitely got better and more appropriately carbonated closer to the 2 week point. Having a glass now and it’s great.

 

[Tony B]

I took a gravity reading and it was stable at 1.004. So I went ahead and bottled. I stuck with my procedure of adding a measured amount of table sugar to each bottle and bottling straight from the FV. I only got 12-12oz bottles and 7-22oz bottles for a total of about 2.3 gallons before I started to see small bits of the yeast running through the bottling wand. The yeast cake was probably 1.5” thick.
We tasted it again from the hydrometer jar and my GF said this is her favorite batch yet.