Bulk priming question.

[mrsupraboy]

After getting hundreds of bottles that are gushers using carb drops lately. I've read about bulk priming quite a bit. And was just wondering if on beersmith it says corn sugar do I need to a conversion to our sugar or not really.

Also is there a guide to how much co2 level I need. And is there a good guide for the process of bulk priming

 

[sp0rk]

After getting hundreds of bottles that are gushers using carb drops lately. I've read about bulk priming quite a bit. And was just wondering if on beersmith it says corn sugar do I need to a conversion to our sugar or not really.

Also is there a guide to how much co2 level I need. And is there a good guide for the process of bulk priming

I've been having the same problem a lot lately, never thought it could be the carb drops
Yet another variable to figure out now...

 

[mrsupraboy]

I've been having the same problem a lot lately, never thought it could be the carb drops
Yet another variable to figure out now...

I never had the problem with can kits but anything more than that. Partials or grain do it

 

[Lord Raja Goomba I]

Beer smith should have a guide for bulk priming and co2 levels.

If not, there's http://www.aussiehomebrewer.com/articles/article79.html

http://www.brewersfriend.com/beer-priming-calculator/

which includes the 'style' carb level.

 

[n87]

http://www.homebrewtalk.com/f35/bottling-tips-homebrewer-94812/

that's where i got most of my processes from.

 

[ohgoodthinking99]

Be sure your brew is fermented out to completion before bottling. You don't want too much going on in your bottles, which will lead to gushers or explosions.
When I bulk-prime, I mix 3/4 cup dextrose per 5 gallon batch. Up to a full cup would be OK for extra carbonation. I use a bit less for old/strong style ales to keep the carbonation lower.

 

[The Judge]

Use Dextrose from your LHBS.

Easy rule for ales then becomes: 6.667 g/L

 

[TheWiggman]

Putrino is a fan of his own advice. Good way to chalk up that like tally.

I believe corn sugar is what the Yanks call it. Here we call it dextrose. Do a search for bulk priming calculator or the links above and there should be more details on those pages. Personally I go 180g per 23l batch for ales. Up or down accordingly depending on style.

 

[The Judge]

Hey, I like your advice too Wiggman. I just really like my own stuff a lot

 

[beercus]

I tried bulk priming with DME in a porter recently. I'm a big fan, adds to the body and head retention. Takes a bit longer to carb up and a little more sediment but I don't mind that in a dark beer. I had a go because when I was doing extracts I always seen to have a little DME left over.

Cheers
Beercus