manticle
Standing up for the Aussie Bottler
Do you reseed all bottle conditioned beers LC?
Lyrebird_Cycles said:I have a bad habit of using wine yeast for bottle conditioning, it started out as a bit of a belt and braces approach; the yeast is a PDM isolated from Champagne ferments, a tough environment compared to beer.
I rack to a secondary, warm it to 18 or so, add yeast and priming, mix then bottle from secondary.
I'm currently playing with lager yeast for conditioning, no results yet.
So my Belgian Dubbel is almost three and half weeks in the bottle. I used Brewers Friend, based on the style guide for a Belgian Ale. So I plugged into the calc - 20 litres, with a carbonation of 2.1, with a typical temp of 18. So using dex I was suppose to use 104g. I added that to the secondary for my bulk priming. I did give it a good stir, then shortly after this I started bottling.manticle said:They are pretty identical to usual - just I will make a small active starter* with my bulk priming solution and dex, add that to bottling bucket and bottle/cap as normal. 1060 - 1070 doesn't warrant it.
*under normal circumstances my starters are all malt but this has a different purpose.
The presence of sugar will slightly decrease the solubility of CO2, figure 1% lower [CO2] for a given pressure / temperature for each oP if the system is modelled as sucrose (the closest sugar for which good data is available). The effect is greater for monosaccharides such as glucose and fructose, it appears to be determined by the number of molecules present not the mass (eg it's a colligative property).Rocker1986 said:The SG of the beer affects the solubility of the CO2 as well from what I understand.
Fair point. I'll see if it happens again next time I brew a big dark beer.Lyrebird_Cycles said:As I see it there's nothing to explain.
One of your beers seemed to be less carbonated than the other when conditions should have been similar. There are a whole bunch of uncontrolled variables and a single unmeasured result.
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