Bulk priming

[jkhlt1210]

G'day guys just wondering the process of bulk priming? How to do it and how much dextrose etc. amounts for ales or stouts compared to lagers etc. any advice appreciated

 

[MartinOC]

LOTS of calculators out there! Here's one (of MANY!): http://www.yeastcalc.co/homebrew-calculators#.U0O8OWfNvIU

As far as process, get yourself an extra fermenter (never goes astray...). Boil-up your priming sugar solution & drop it in the bottom of the empty container, then siphon gently from your primary into the bottom with a bit of a swirl in order to mix thoroughly (just the action of siphoning should be enough to mix thoroughly). Bottle from the receiving container. Avoid any splashing.

As long as you always keep one empty fermenter, you'll always be able to bottle from it.

 

[aussiebrewer]

Hey mate I use toto just put 180g dex in about 500ml warm water to dissolve as then put it in the bottom of my new bucket and rack into it. The I found a calculate like about and realized that carbonation was not just for the bubbles the difference levels change a lot about a beer. Have a play around you will be pleasantly surprised


Cheers
Matt

 

[Ducatiboy stu]

A midle of the road figure is 5gm/1Ltr. Go slightly less for stouts

 

[LiquidGold]

When using the calculators be sure to remember to substract the amount you will be leaving behind as trub. You can guesstimate this by looking at your fermenter especially if your yeast cake is nice and compact from cold crashing. Got me a couple of times, easy to forget at first.

 

[jkhlt1210]

Thanks everyone for your replies. Very helpful sounds like the go

 

[pressure_tested]

Any reason you would use dextrose over brown or table sugar?