Bottle Priming Calculator

[Rocker1986]

I let mine cool down, though it's not intentional. It's just, usually the first thing I do when I wake up is go to the kitchen and make a coffee, so I just boil a bit of extra water as well and make up my priming solution at the same time in a pyrex jug and cover with glad wrap until I've had brekky or whatever and set up for bottling day. Depending on how long this takes it'll be anywhere from room temp to 60C ish when it goes into the bottling FV.

 

[SergeMarx]

Anyone know how to replace the original file with the new one in the top post?

 

[carniebrew]

I think you have to be a pro member to edit posts older than a few hours or so. You could ask a friendly admin to do it for you perhaps?

 

[nicktron]

hi guys,

im going to have a go at bulk priming and want to know if i should rack the beer first and leave the 2 Ltrs or so of trub in the primary vat and then use the calculator to work out how much sugar to add to the racking bin which would probably have around 21 Ltrs. or should i just add sugar to the 23Ltrs in the primary vat with all the trub and then rack?

 

[carniebrew]

nicktron, all you need to do is pour your bulk priming solution into your empty fermenter, then rack your beer on top of it, leaving the trub behind in your primary.

You don't have to be too specific about the exact volume you think you'll get out of your primary (after trub loss), as it won't make more than a few grams difference to your priming solution. e.g. if you determine you need 150 grams of dex for 21 litres, and you end up with 20 or 22 litres of beer, it won't matter much. For each litre it's about 0.1 of a difference to the vols of co2.

 

[nicktron]

Thanks for that carniebrew, your input is much appreciated!

 

[SergeMarx]

I finally had a chance a few weeks back to use the v2 syringe priming spreadsheet and it worked, I am happy to say, a bloody charm. Carbonation exactly where i wanted it. Very pleased - if anyone else has some success with it, do let me know, would be nice to see someone else making use of it. Don't get v1 from the lead topic, but v2 on page 2.

I might try working out a v3 with different priming sugars - including priming with the wort. that should be a challenge.

 

[user 31093]

People seem to scald me when I say things like this on here - but I can't find a good one that gives you calculations for DME.

Everyone keeps saying Hah! DME? You idiot! (maybe I'm making it sound 10 times worse )

But I've tried a 2 of a batch of the same porter right next to each other only difference being 1 primed with dex 1 primed with DME.
DME won hands down, for this type of beer

Having said that, I primed my first stout with DME and it's a pain in the ass priming individual bottles because it clumps up and sticks to whatever you're using to measure, small amounts of it might not go into the bottle.

I'm going insane waiting for this stout to condition so I can drink it... I'm giving it 6 weeks.

 

[manticle]

http://hbd.org/cgi-bin/recipator/recipator/carbonation.html

Has options for dex, cane sugar, dme and honey.

For temp at bottling put highest temp reached during either fermentation or conditioning, ignoring short spikes.

 

[DJ_L3ThAL]

@Truman - I think I should remove or edit that note - both are factors, but essentially temperature determines the readiness of the beer to absorb CO2 (as I understand it) - which I'm guessing is why when you have a jug of water in the fridge, then bring it out to the warm, you get little bubbles on the vessel wall.

@Yob and Truman: I just can't be assed, after already moving the beer once to a secondary, to then clean and sanitize yet another vessel, cook up the priming liquid, wait for it to cool, mix it with the beer and hope I've a. measured the liquid volume correctly (my fermenters don't all have awesome markings) and b. distributed the primer thoroughly enough.

Should make clear I don't intend weighing each time, but weighing once for the amount I need than making a measuring spoon of some kind - probably a thin plastic tube, cut to the exact height the measured sugar volume, then glue a handle on it. I would say once that's done, priming will be bloody quick.

http://www.liquorcraft.com.au/afawcs0133827/CATID=0/SUBID=447/ID=56/SID=134350272/productdetails.html

I've used one of these since day dot and simply "heap" or have slightly less in the scoop for a bottle size depending on the beer style and while it's not accurate to the macro-scale, I haven't been disappointed in any carbonation of a brew yet. Horses for courses though I guess!

 

[Gregos]

Bulk priming is the only way to go, especially if you want a mix of tallies and a few stubbies of differing sizes.

 

[DJ_L3ThAL]

Bulk priming is the only way to go, especially if you want a mix of tallies and a few stubbies of differing sizes.

or a calibrated spoon with 3 scoops, one for stubbies, one for grolsch 450-500mL and one for long-necks i've found :beer:

 

[SergeMarx]

Bulk priming is the only way to go, especially if you want a mix of tallies and a few stubbies of differing sizes.

Well, clearly a good way, but not the only way as the many replies to this thread attest. I outline my difficulties with BP above - but accept it's probably my personal method that's at fault. Having said that, 1 less fermenter to clean is a major reason why bulk prime via syringe has my attention. That and the ease of tweaking the carbonation, and the potential for infusing the priming liqud with last minute hops and or other additions.

 

[user 31093]

bulk prime via syringe

I've been considering doing this with my DDME to avoid the clumps.

My only concern is how evenly will a concentrated solution - surely the sugar will sink? Bulk priming not so much, because it's not as concentrated and suspended around all the other stuff that's in the beer too.

 

[SergeMarx]

I've been considering doing this with my DDME to avoid the clumps.

My only concern is how evenly will a concentrated solution - surely the sugar will sink? Bulk priming not so much, because it's not as concentrated and suspended around all the other stuff that's in the beer too.

You shouldn't worry about that - make sure you boil the water and DME for a while first to make a syrup, then use that. A syrup shouldn't ever separate into sugar and water

 

[SergeMarx]

View attachment Optimal Prime v3 - Bulk Prime with Syringe.xlsx

Minor change brings us to v3

Added a sugar selection menu, including DME (DME currently rated as requiring 40% more than sucrose more to achieve same carbonation. Not all DME is the same, and not all online calculators agree with each other on calculating DME. Consequently, no guarantees on correct carbonation, but it should be a good starting point)

 

[Nizmoose]

Optimal Prime v3 - Bulk Prime with Syringe.xlsx

Minor change brings us to v3

Added a sugar selection menu, including DME (DME currently rated as requiring 40% more than sucrose more to achieve same carbonation. Not all DME is the same, and not all online calculators agree with each other on calculating DME. Consequently, no guarantees on correct carbonation, but it should be a good starting point)

How did you resist calling this Optimus Prime v3 - Bulk Prime with Syringe.xlsx ?

 

[SergeMarx]

View attachment Optimal Prime v4.1.xlsx

Heyas,

It's been a few years since my original attempt was met with an understandable collective "meh", but every now and then I get a new idea for the spreadsheet, which I still use to work out the priming amounts.

I've since added in a gyle priming calculator, because it was hard to figure out, therefore fun, and more usefully, a simple calc which lets you combine up to three liquids of different gravities to give you the total volume and new gravity. you can also enter your desired final volume to work out boil off. To be honest, I nicked the method for solving that equation from some guy on homebrew talk, but haven't found the post again since, so kudos to you mystery random person for figuring that out.

I use that calc most brew days now... and recently i had to blend two brews during high krausen to ferment out a stalled batch, and it was bloody helpful for that, Believe me, if you try to work out on paper 13.5 litres @ 1.075 plus 19.5 litres @ 1.096, you'll know why this is useful.

note: i also added a weight of water required for the priming calc, but it's worth ignoring for now, or at least confirming against a proper scale. Working out the volume of granulated sugar when in liquid form is ... imprecise i think.

 

[blotto]

Optimal Prime v4.1.xlsx

Heyas,

It's been a few years since my original attempt was met with an understandable collective "meh", but every now and then I get a new idea for the spreadsheet, which I still use to work out the priming amounts.

I think it's a good thing, I keg but occasionally bottle the dregs if I have more than 19L and I'm not going to bulk prime 1L or 2L so thanks :icon_cheers: