KellariKalja
Member
Okay
I started a Coopers Pilsener and its been fermenting for about 3 weeks.
I used the Original recipe and added 500g of Spray malt and about 425g of dextrose. I underfilled to 20L and got the temp down right away to about 18.5-19 C.
I moved it to my basement which is cooler in temp ranging from 10-15 C where it has been for 3 weeks. I checked the Specific Gravity and it appears to be ready for batch priming and bottling today!!
My "Big Question" is about how much sugar to use for the batch priming.
All the calculators I have checked online have told me about 120 grams...
Now I'm a guessing that from 20 L I will lose about 1 liter so I have entered 19 L into the calculator.
But on coopers website's instructions, it says 8 grams
per liter...which comes out to 152 grams...a very big difference....
I emailed the coopers brewing assistants online and got this response:
G'day Sir,
"Yes, our recommended priming rate of 8g per litre means you should use 150g of sugar. As long as the gravity is stable you wont have over-carbonated beer."
Cheers, Frank.
I'm a little confused now with all these different numbers and diff people and calculators saying diff things...will these turn out to be bottle bombs if I use 150g of sugar, or will I be fine, like Frank has said?
My "little" question, is about the batch priming. It will be my first time batch priming and I only have 1 bucket that has the fermented beer in it. Do I just boil the sugar with water and then add it in to the bucket, mix, let the sediment settle and begin bottling? Or is there a better way to do this? (I tasted the beer and it tastes pretty good so I really don't want to mess with it too much!!)
Thank you for all the replies!
I started a Coopers Pilsener and its been fermenting for about 3 weeks.
I used the Original recipe and added 500g of Spray malt and about 425g of dextrose. I underfilled to 20L and got the temp down right away to about 18.5-19 C.
I moved it to my basement which is cooler in temp ranging from 10-15 C where it has been for 3 weeks. I checked the Specific Gravity and it appears to be ready for batch priming and bottling today!!
My "Big Question" is about how much sugar to use for the batch priming.
All the calculators I have checked online have told me about 120 grams...
Now I'm a guessing that from 20 L I will lose about 1 liter so I have entered 19 L into the calculator.
But on coopers website's instructions, it says 8 grams
per liter...which comes out to 152 grams...a very big difference....
I emailed the coopers brewing assistants online and got this response:
G'day Sir,
"Yes, our recommended priming rate of 8g per litre means you should use 150g of sugar. As long as the gravity is stable you wont have over-carbonated beer."
Cheers, Frank.
I'm a little confused now with all these different numbers and diff people and calculators saying diff things...will these turn out to be bottle bombs if I use 150g of sugar, or will I be fine, like Frank has said?
My "little" question, is about the batch priming. It will be my first time batch priming and I only have 1 bucket that has the fermented beer in it. Do I just boil the sugar with water and then add it in to the bucket, mix, let the sediment settle and begin bottling? Or is there a better way to do this? (I tasted the beer and it tastes pretty good so I really don't want to mess with it too much!!)
Thank you for all the replies!