I do not have enough priming sugar For the batch that I want to bottle today.
LHBS is not open.
Which would you recommend cane sugar or DME??
LHBS is not open.
Which would you recommend cane sugar or DME??
brewkinger said:Thanks for the quick response I have beer Smith so I know I can get the correct amount.
I have been told that DME will take longer to carbonate and table sugar will make the head retention somehow different
brewkinger said:Ok so now I have an entirely new question. I glanced at that cap ulator link
So, I have roughly 2.5oz of dextrose which according to BS will give me around 1.7 volumes.
Both BS and tasty brew calc recommend 2.3 - 2.52 volumes.
I will still be fine if I go with the dextrose that I have? I mean I know I will have carbonation, but will it be OK?
Stupid phone. I looked at the link and BJCP recommendations for carb levels. What type of beer is BierMunchers Pale Ale, which is the recipe that I followed?
I believe that I told BeerSmith it was a standard bitter and the link tells me 1.3 volumes and I had used 2.3 in BS
Help???
Yeah, as a chemist I feel strongly that an attempt to would result in disaster so I think that I will just stick with the table sugar option.
It worked well many years ago when I did my Mr Beer kit (I distinctly remember having to carefully shovel tiny fractions of tsp into each plastic bottle)
What is the general consensus out there?
A tangential post if you will...
What do you use to bottle (if you do at all)?
Does anyone bottle with one type EXCLUSIVELY for a reason?
I really hate those calculators! Sure, carbing "to style" might be need, but most of us are accustomed to bottled beer being around 2.5 volumes regardless of style. I really like to use .75-1 ounce of corn sugar per finished bottle of beer. That calculator might have you make one beer totally flat or the next one bottle bombs with some styles.
I don't notice any difference in using corn sugar, cane sugar, DME, honey, etc, so I just use whatever I have and whichever is easiest- typically table sugar. I wouldn't have any qualms about mixing it up and using both corn sugar and table sugar to bottle if I happened to have some corn sugar.
I hesitate to question ya Yoop, but.... you mean 0.75 to 1 oz per GALLON of finished beer right???
Otherwise I would be adding 36 to 48 oz of dextrose.
Or am I misunderstanding?
So if I have roughly 2.oz corn sugar, which according to BS is roughly half what I need, would I add roughly half of whatever amount of table sugar or DME that it recommends?
I dread the thought of bottle bombs.
The only thing I've ever really noticed....is bigger bubbles with table sugar and smaller ones with DME. But, that might just be my perception with no data to really back that up.
pfgonzo said:It's been about a month BrewKinger. What (and how much) did you end up using, and how do you like it?
I once used ~5oz of table sugar (inverted for giggles) to prime a batch of BM's Centennial Blonde and it was WAY too much. It was bubblier than a soda, and it took intense skill and concentration not to end up with a glass that was 0.5 inches of beer and 6 inches of foam. I rarely go over 4oz now.
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