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Hey All,
I was just wonder what peoples thoughts are on Coopers Carbination Drops, I have been using them but if theres a better way id like to try it.
I know this method is proberly the easiest way but id like to try the best way so please if you would like to share im listening lol
Do a quick search for 'bulk priming.' It involves adding all your priming sugar to the batch then bottling it.
Best way to make sure all the bottles have the same level of carbonation, if using different sized bottles and should give you a clearer end-product (if using a secondary vessel that you rack the batch to on top of the sugar, as opposed to just tipping the sugar into the primary fermenter.)
BrewersApprentice wrote:Hey All,
I was just wonder what peoples thoughts are on Coopers Carbination Drops, I have been using them but if theres a better way id like to try it.
I know this method is proberly the easiest way but id like to try the best way so please if you would like to share im listening lol
They're nice to suck on!
What Bullfrog says, I use an extra fermenter for bulk priming.
In fact I use a fermenter for fermenting, then I use another for racking, and fter about 3-4wks I might find a day to bulk prime and bottle my rather clear brew.
All good things take time.
http://forums.bikeme.tv/
the copper said that he'd 'been waiting all day for me to come along', I replied I got here as faaaast as I could!
I have only ever used a priming measure and regular table sugar. My measure has two ends, one sized for 375ml stubbies, the other end sized for 750ml long-necks. If I am using other bottles, I just add a bit more or shake a bit out. It is not for everyone, but works well for me.
Currently drinking: BIAB DrS GA, BIAB Californian lager, doppelbock of sorts
In the Pipeline: landlord?
I'm with big save on this one. Table sugar and the little plastic measure. Invert three times to mix, I try not to shake to avoid any chance of oxidation.
Warra has modified some plastic scoops to get different amounts and different levels of carbonation.
I've always just used whatever sugar (table, caster, dextrose) is most conevenient at the time of bottling but someone whose opinion I don't normally pay much attention to at ahb pointed out something that I'd never considered before. Let's say you're making a 4% beer - approximately 1/8 of your fermentables will be simple sugars. If I read a recipe like that I most likely wouldn't even consider brewing it. I'm currently wondering if it'd be worth considering LDME for low abv beers.
Uh...not that a brew a lot of those....
emnpaul wrote:Is this why Earle calls you "big save?"
From memory, the instructions in the lid of the can of goo simply stated that a measure of sugar added about 0.5% to your final ABV. Really, the yeast, hops, fermentables and non-fermentibles have already done their bit haven't they? Would malt extract add something more? Simple sugars shouldn't add much extra beyond the carbonation that we are after and a tiny bit more alcohol.
Currently drinking: BIAB DrS GA, BIAB Californian lager, doppelbock of sorts
In the Pipeline: landlord?
Yeah, I guess that is the question. Let's look at it the other way around. Say I was a force carbing kegger. Would I consider changing 1/8th of my fermentables to simple sugars just because I can? I doubt it. Must have some effect. Not saying for sure it is a negative one.
