Priming

Brewing processes and methods. How to brew using extract, partial or all-grain. Tips and tricks.

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Priming

Postby maltvault » Sun Dec 17, 2000 8:43 am

I normally use party pigs, but now have a beer that needs atleast another month to mellow. I also bottle directly from the secondary, so I throw the cornsugar in the pigs and go. Due to past infections I have cut out about three transfer steps. Anyhow, how much cornsugar per 16 oz. bottle should I use.
Thanks,
MaltVault
maltvault
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Some math

Postby mich » Mon Dec 18, 2000 7:24 am

Typically when priming a 5 gallon batch, 3/4 cup of corn sugar is adequate for priming. You can get about 40 16 oz. bottles out of a full 5 gallons. This breaks down to about 1/4 cup for every 13 1/3 bottles, 1 tablespoon for every 3 1/3 bottles, and a little over 1 teaspoon per 16 oz. bottle
mich
 
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Joined: Sun Jan 09, 2000 9:45 pm

Bottling now

Postby maltvault » Thu Jan 18, 2001 6:07 pm

I am putting that Cream Stout in the bottles now, thanks for the help. I will use exactly one teaspoon 'cause I belive there is plenty of yeast left. It should be good in about 2-3 weeks, I'll let you know.
Thanks,
Malt Vault
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