Mongzilla
Well-Known Member
Click I am about to bottle 5 gallons of Belgian brothers golden strong ale, and would like a bit of reassures about the correct volume of priming sugar for this beer.
I am using old (more than 20 years old and possibly European pilsener bottles) glass pint bottles, and was wondering whether they will be able to withstand the pressure of a strong Belgian beer?
As I cannot take hydrometer reading, I'm bottling a bit blind (first all grain brew, and second brew I have ever done). Unfortunately I need to roll my production on and the beer needs to get bottle, so I have little choice.
I would think that fermentation is almost completely finished, as the beer has been used secondary for 3 to 4 weeks. If I take hydrometer reading while the beer is in my bottling bucket, before adding priming sugar, then vary the amount of sugar I add to the primer solution to compensate. Is it a good idea?
Thanks for your help.
I am using old (more than 20 years old and possibly European pilsener bottles) glass pint bottles, and was wondering whether they will be able to withstand the pressure of a strong Belgian beer?
As I cannot take hydrometer reading, I'm bottling a bit blind (first all grain brew, and second brew I have ever done). Unfortunately I need to roll my production on and the beer needs to get bottle, so I have little choice.
I would think that fermentation is almost completely finished, as the beer has been used secondary for 3 to 4 weeks. If I take hydrometer reading while the beer is in my bottling bucket, before adding priming sugar, then vary the amount of sugar I add to the primer solution to compensate. Is it a good idea?
Thanks for your help.