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I know the rule of thumb tends to be about 113grams (4oz) of dexrtrose to carb up about 20L(5g of beer), however, how much water are you using?
Normally, I prime 20L with about 56grams (2oz) of dextrose to about 473ml (2 cups) of water regardless of style as i'm not a fan of overly carbed beer. This ratio has always worked well for me, and when i make bigger batches I make a bulk priming solution and then pour a 437ml / 2 cup mixture in the bottling bucket for each batch. For exampls: 20L batch = 56g(2oz):437ml(2cups), 40L = 112g(4oz): 874mll ( 4cups)....etc
Using the logic above, i had some extra dextrose i wanted to get rid of and some beer that needed priming - so for this 80L batch I made a bulk priming solution of 339g (12oz) dextrose to 1748ml (8 cups) of water - and what I got was gushers.
I was expecting a little bit more carbonation due to the extra dextrose, but not gushers. I haven't had gushers since my rookie days of brewing, alas, it seems like I made a rookie mistake. It seem like such a waste of time, money and effort to dump 180+ bottles of booze especially if the beer is good, just overcarbed.
I've read in the forums about putting the bottles in the freezer to slow down the gushing for about 20min or so, then opening the bottles, to quickly recap them. This sounds doable, but for so many bottles i'd rather drink over-carbbed beer for the next few months...haha. I'm losing about a little less than 1/4 of the beer by just opening as such.
Anybody try the freezing and recapping method? (i've read the posts where others have tried and succeed.) or perhaps something else
How long after initial priming do you think i can recap - as i figure that with doing 40 bottles over a month sounds more reasonable.
any advice would be apprecitaed.
Normally, I prime 20L with about 56grams (2oz) of dextrose to about 473ml (2 cups) of water regardless of style as i'm not a fan of overly carbed beer. This ratio has always worked well for me, and when i make bigger batches I make a bulk priming solution and then pour a 437ml / 2 cup mixture in the bottling bucket for each batch. For exampls: 20L batch = 56g(2oz):437ml(2cups), 40L = 112g(4oz): 874mll ( 4cups)....etc
Using the logic above, i had some extra dextrose i wanted to get rid of and some beer that needed priming - so for this 80L batch I made a bulk priming solution of 339g (12oz) dextrose to 1748ml (8 cups) of water - and what I got was gushers.
I was expecting a little bit more carbonation due to the extra dextrose, but not gushers. I haven't had gushers since my rookie days of brewing, alas, it seems like I made a rookie mistake. It seem like such a waste of time, money and effort to dump 180+ bottles of booze especially if the beer is good, just overcarbed.
I've read in the forums about putting the bottles in the freezer to slow down the gushing for about 20min or so, then opening the bottles, to quickly recap them. This sounds doable, but for so many bottles i'd rather drink over-carbbed beer for the next few months...haha. I'm losing about a little less than 1/4 of the beer by just opening as such.
Anybody try the freezing and recapping method? (i've read the posts where others have tried and succeed.) or perhaps something else
How long after initial priming do you think i can recap - as i figure that with doing 40 bottles over a month sounds more reasonable.
any advice would be apprecitaed.
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