Slow Carbing In Bottles Any One Tried This?

[matti]

Howdy.
I bulk primed me latest lager with dextrose. 170g/19L and put it away in the garage.
Using a lager yeast with prime fermentation temp @ 8-12 degrees I thought I carb them in the same temperature.
Now the carbonaization will take quite along time for this lot I'd say (or hear from Stevo'), so i only left a dozen in the cold and moved 20 longneck and left them in a 18 degrees for 10 days and their pretty good carbing allready though the beer need a bit longer conditioning.

Does anyone has any experiences with carbing beer up at low temps and what effect it may have on flavour?
And how long would I expect it to take say carbing up @12 degrees rather then 18 20?
Matti :unsure:

 

[Kai]

170g/19L.. that's close to nine grams per litre. pretty damned high, i would be slow carbing them all right otherwise I'd think they'd get too fizzy before you can drink them all.

 

[AngelTearsOnMyTongue]

Does anyone has any experiences with carbing beer up at low temps and what effect it may have on flavour?
And how long would I expect it to take say carbing up @12 degrees rather then 18 20?
Matti :unsure:

Gday Matti.

Im not sure about the bulk priming dose as i have not bulk primed but I am in Melbourne (Where are you?) and we have had a pretty cool winter (Some days sub 10oC, Many nights down in the lower end of 10oC (even a 3oC recently). SOme of my beers aretaking about 2 months to come good both carb and taste wise. I tend to check one after a couple of weeks and then weekly and they are sweet up until they come good. Taste is still great. By rights slow carbing should be better for the taste (Or am I wrong there?)

cheers

ATOMT

 

[peas_and_corn]

I keep my bottles in a rather cool area so I think mine carbonate slowish. But, I can't be certain- I make sure I wait at least a month before drinking them

 

[Barry]

Good Day
I bulk prime 20 to 22 litre batches of normal gravity beer (1.040 to 1.060) with FG's around 1.008 to 1.014 with 100 to 140 gms of sugar. They become over carbonated before they are fully matured with more sugar in my experience.
PS What is the difference between me and my beers?
All my beers will eventually mature.

 

[hopmonkey]

i find that a good rule of thumb with my bottles (and this is not in any way scientific) is to bottle with the dme levels found here and let them prime at whatever temperature my cellar is at (a fairly constant 12 deg c)
By holding a bottle to the light,if its turbid and i can see yeast and stuff floating it aint ready, but if it has cleared then its all good!
i find that around 3 weeks is about right at these temps, to complete and clear the beer

 

[matti]

Cheers, all.
The bottles tha are still on cold has some floaties in them and the bottles i moved in to the warmth the cake tend to have settled.
Gonna mark this and put them back in to the cold on weekend.