homebrewandbeer.com

Chris wrote:Well they are all pretty much the same ingredient, so I wonder why there is variation?

Dunno, but I better crack one with a Carb drop now and continue the experiment..........
all in the name of science of course.

Dunno why but the carb drop beers are a lot more carbonated than the sugar ones
and the sugar ones are a little more carbonated than the castor sugar ones???
I've had 3 of each now and the castor sugar ones are definately "flatter".

Bulk priming makes bottling so much easier that i couldn't imagine going back.

also, i have no real evidence or reasoning to back this up (i'll look into it further this week), but i've heard that using dextrose to prime will give you a finer, more effervescent bubble, which does effect the taste and feel of a beer.

priming with malt, as it isn't as fermentable will be preferrable in your stouts and darker beers which you don't want to be as carbonated as a lighter beer, and they also need to be stored for longer in the bottle. malt might be better for this because it will take longer for the yeast to work on (?)

using sucrose (table sugar) in priming isn't enough to put cidery tastes into the beer, so i wouldn't be afraid to use that, i just have dextrose in bulk in my general supplies so i use that.

pauly

I dunno, but I bet it doesn't have much to do with the priming sugar. Probably other factors.

PaulSteele wrote:Bulk priming makes bottling so much easier that i couldn't imagine going back.

pauly

OK, so where can I find info on doing this? I've done a couple of searches but haven't found any
step by step instructions (assuming there's more than one step).

Ta.

There's not too many steps to this but if you want to read first, here's a couple of reasonable starting points:

http://www.grumpys.com.au/m1.php3?manualid=13
http://oz.craftbrewer.org/Library/Metho ... uide.shtml
http://www.brewery.org/library/YPrimerMH.html

One tip if I may; after you've added the priming solution to the container/fermenter, coil the transfer hose from the beer fermenter / source vessel into the bottom of the priming / destination vessel so that when the beer is transfered / racked into the priming vessel, the beer swirls and mixes thoroughly with the priming solution, without the need to stir and potentially add oxygen to the beer which is a no-no.

Cheers,
TL

How's that for service. Thanks heap TL, will have a read and suss it out. Cheers.

No probs - just remember that however you do the bulk priming, make sure that you mix the priming solution well to ensure that it's evenly distributed through the beer to avoid over and under carbonated bottles.

Cheers,
TL