Bulk Priming

Shamus · Post by **Shamus** » Friday Jan 06, 2006 4:48 pm

Done two brews with bulk priming so far. 220g for about 22l as per the HBS advice

. Lets just say that they are a little on the active side! I'm making the ultimate sacrifice and drinking them though. Judging from the previous posts I should be goung for about 160-180g for a lager or pils?

Dogger Dan · Post by **Dogger Dan** » Friday Jan 06, 2006 7:10 pm

Yeh,

That sounds about right, I used 200 g but then I like them fizzy.

Dogger

yardglass · Post by **yardglass** » Friday Jan 06, 2006 8:49 pm

Dogger Dan wrote: I like them fizzy.

where is he ?

( might be on hols with UC1, they're both quiet of late ).

JaCk_SpArRoW · Post by **JaCk_SpArRoW** » Monday Jan 09, 2006 1:38 pm

kurtz wrote:A very helpfull device is a 10ml disposable syringe from the local chemist at about 30cents !
When I used to bulk prime (an excellent idea) I found that I would some times intoduce oxygen during the transfer process which led short term to diacetyl problems and long term, had I kept the beer, would have led to oxidation problems (darkening, cardboard, sherry in the extreme).
So a better idea is to say take, if 6 gms a litre for 20 litres 120gms of sugar dissolved in say 400ml of water, almost fill your 40 x 500ml swing tops and add 10ml of syrup to yop up each.
Easy, accurate and repeatable.

Kurtz

So what would be the calculations for 750-800ml tallies Dr K?
Im assuming it would still be 6gm/L...which would make it either 120gm (20Lt) & 138gm (23lt) but is it still 10ml per bottle?

MHD · Post by **MHD** » Monday Jan 09, 2006 1:48 pm

Hmmm... Your post is a little confusing Kurtz, you say bulk priming is an excelent idea, but you should individually prime....

How much air interaction can you get away with? if you carefully rack with a hose to the bottom of the carbody you are bulk priming in will that work?

tyrone · Post by **tyrone** » Monday Jan 09, 2006 2:30 pm

That seems to be the going advice among those that do this a lot

Dogger Dan · Post by **Dogger Dan** » Monday Jan 09, 2006 6:46 pm

MHD

That will work fine. I haven't had many issues with oxidation, like none actually. However, I am aware that it exsists and am very wary when transfering finished brew.

Dogger

MHD · Post by **MHD** » Monday Jan 09, 2006 7:20 pm

cool.... my plan was to rack back to my primary onto a dextrose+water (thick) solution

MHD · Post by **MHD** » Monday Jan 09, 2006 7:22 pm

ps: some one here posted a link to a site that showed priming rates (in g/l) for various levels of carbonation... has anyone got that link?

Ed · Post by Ed » Monday Jan 09, 2006 7:36 pm

MHD, don't know if this one is what you're after, but a guide nontheless.
Cheers, Ed
http://oz.craftbrewer.org/Library/Metho ... uide.shtml

MHD · Post by **MHD** » Monday Jan 09, 2006 7:58 pm

Thats the one!
Thanks heaps!

Stangas · Post by **Stangas** » Tuesday Jan 10, 2006 3:54 am

Bugger.. i just read the "dont put it in the fridge" post today

Will the temp difference create a major drama? Cause its been in the fridge this whole time. about 3 weeks now

Will find out soon enough.. if it aint carbonated.. then i got the CO2 as back-up.

JaCk_SpArRoW · Post by **JaCk_SpArRoW** » Tuesday Jan 10, 2006 7:02 am

Ed wrote:MHD, don't know if this one is what you're after, but a guide nontheless.
Cheers, Ed
http://oz.craftbrewer.org/Library/Metho ... uide.shtml

I had a look at that table Ed & the dextrose amounts seem to differ quite significantly...is there a reason for this?
What is the genreal rule to bulk priming...sorry, I havent done this before & wanted to make sure I wasnt making bombs!

Dogger Dan · Post by **Dogger Dan** » Wednesday Jan 11, 2006 3:50 am

Captain,

As a general rule aim for 180-200 g of dex for 23 L of beer.

North American Beers tend to be highly carbonated while stouts are low. That is why you use the verying quantities of dextrose.

Dogger

JaCk_SpArRoW · Post by **JaCk_SpArRoW** » Wednesday Jan 11, 2006 7:13 am

Dogger Dan wrote:Captain,

As a general rule aim for 180-200 g of dex for 23 L of beer.

North American Beers tend to be highly carbonated while stouts are low. That is why you use the verying quantities of dextrose.

Dogger

Thanks heaps for that Snoop, your advise is invaluable....worth ya weight in gold my good man!

Dogger Dan · Post by **Dogger Dan** » Wednesday Jan 11, 2006 10:48 am

I am not sure of that, I have been drinking beer for a while now and I have never been accused of being small

Dogger

JaCk_SpArRoW · Post by **JaCk_SpArRoW** » Wednesday Jan 11, 2006 10:52 am

Dogger Dan wrote:I am not sure of that, I have been drinking beer for a while now and I have never been accused of being small

Dogger

*Backing away slowly*

Stangas · Post by **Stangas** » Wednesday Jan 11, 2006 7:17 pm

well.. me beer that i put sugar into the keg to carbonate the beer that i then put in the fridge for 3 weeks was tasted today..

shite.. it was flat as, and the beer tasted like a mead.. now the obvious stuff up was the fact that i put the beer, in the keg with the sugar syrup and then into the fridge instead of at room temp.

Therefore the beer didnt produce any CO2 and just sugared the beer

Wont be doing that again..

Aussie Claret · Post by **Aussie Claret** » Wednesday Jan 11, 2006 7:28 pm

Stangas,
All is not lost simply leave it at room temp. to carbonate she'll be right mate in a few weeks.
AC

Stangas · Post by **Stangas** » Thursday Jan 12, 2006 12:04 pm

Cheers AC... i have done this.. just uses an extra keg for another 3 weeks or so..

i dont think i will bother with priming from now on...