Carbonated Drops Vs White Sugar

[Adamt]

Work out how much total priming sugar you need using BeerIsGood's priming calculator, the link is above.

Multiply it by 100, divide by 74, divide by number of bottles being used and there you have the amount of maple to add to each bottle.

Golden syrup is the same, work out how much sugar is in it and change the numbers.

 

[Trough Lolly]

Just to clarify Trough Lolly's post before anyone goes off and makes some bottle bombs. I doubt TL means 300g of sugar, but a quantity of sugar dissolved in 300ml of water. I always use Beerisgood's bulk priming calculator to work it out. Promash has one too. (Beersmith?) I do it just like TL. Quick, easy and you can adjust the priming rate for different beers.

Quite so...from memory I used to add around 160g of sugar / dextrose in the 300ml priming solution - more for wheat beers and Eurolagers etc that I wanted well carbonated and less in my old ales and stouts.

Cheers,
TL

 

[lucas]

the beer is only in the bulk priming vessel for well under an hour so it needs little more than a good rinse in hot water

This is not good sanitation practice. Everything that your beer comes into contact with must be sanitised. Hot water, unless it is steam, will not adequately rid your equipment of nasties.

i clean everything at the end of a brew. I sanatise everything just prior to a brew. hot water is enough to clean the surfaces of a fermenter thats only been used for bulk priming. iodophor kills any nasties on brew day.

 

[Whistlingjack]

the beer is only in the bulk priming vessel for well under an hour so it needs little more than a good rinse in hot water

This is not good sanitation practice. Everything that your beer comes into contact with must be sanitised. Hot water, unless it is steam, will not adequately rid your equipment of nasties.

i clean everything at the end of a brew. I sanatise everything just prior to a brew. hot water is enough to clean the surfaces of a fermenter thats only been used for bulk priming. iodophor kills any nasties on brew day.

Sorry, lucas. Misinterpreted your post.

I thought you meant rinse with hot water before you prime.

 

[jupiter]

a related question, how do sugar-cubes stack up for size? they are a teaspoon right? maybe too big though to fit in the top of a bottle though?

 

[Fingerlickin_B]

maybe too big though to fit in the top of a bottle though?

 

[mike_hillyer]

With standard carbonising, you are adding 0.2 % alcohol, for the British beers I generally make you want less fizz. Hard to wreck a beer using standard secondary fermentation levels, well atleast with my ravished taste buds it is.

 

[lucas]

the beer is only in the bulk priming vessel for well under an hour so it needs little more than a good rinse in hot water

This is not good sanitation practice. Everything that your beer comes into contact with must be sanitised. Hot water, unless it is steam, will not adequately rid your equipment of nasties.

i clean everything at the end of a brew. I sanatise everything just prior to a brew. hot water is enough to clean the surfaces of a fermenter thats only been used for bulk priming. iodophor kills any nasties on brew day.

Sorry, lucas. Misinterpreted your post.

I thought you meant rinse with hot water before you prime.

no worries, I was thinking this morning and realised how you must of interpreted it and was about to come back to clear things up. definately sanatise the vessel before you put beer in it, but for me that takes little more than a splash around of the iodophor that im about to use to sanatise the bottles. always clean your stuff just after using it, it makes sanatisation such a non-event you forget to mention it