philmud
Well-Known Member
A saison I brewed recently has fairly inconsistent carbonation between bottles (they are all a bit under carbed for the style, which I'm blaming on my priming calculator). I wanted to check my method to if its a pretty obvious problem as its one I'm very keen not to repeat.
To prime, I dissolved about 60g of dextrose and 120g of table sugar (I had run out of dex) in about 250 ml of boiling water and poured this into the bottom of a spare fermenter. Then, I gravity fed (through food-grade tube) my beer into the spare fermenter. I did this very gently so as to avoid oxidization, but I believed that the turbulence of the beer would pretty evenly mix the sugar in.
Once I bottled, the beer was in my garage for a few days & was probably a bit cold. I moved it upstairs and fave each bottle a little shake - its now been in the bottle for 4 weeks.
It fermented out to 1.001 with Wyeast 3711and while it doesn't taste nearly that dry, I'd be surprised if its not done.
Any ideas? Should I have stirred? If it was just uneven carving wouldn't some bottles be over-carbed? Am I just high?
To prime, I dissolved about 60g of dextrose and 120g of table sugar (I had run out of dex) in about 250 ml of boiling water and poured this into the bottom of a spare fermenter. Then, I gravity fed (through food-grade tube) my beer into the spare fermenter. I did this very gently so as to avoid oxidization, but I believed that the turbulence of the beer would pretty evenly mix the sugar in.
Once I bottled, the beer was in my garage for a few days & was probably a bit cold. I moved it upstairs and fave each bottle a little shake - its now been in the bottle for 4 weeks.
It fermented out to 1.001 with Wyeast 3711and while it doesn't taste nearly that dry, I'd be surprised if its not done.
Any ideas? Should I have stirred? If it was just uneven carving wouldn't some bottles be over-carbed? Am I just high?