chiefsbrew1
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Is the corn sugar to water ratio pretty much standard for all beer? What do most of you guys use?
Table sugar can make the beer taste like cider. Dextrose is the way to go. I usually use 4.3- 4.5 oz of dextrose for a 5 gallon batch.
Is the corn sugar to water ratio pretty much standard for all beer? What do most of you guys use?
So, back to the original question. I don't think the amount of water matters, as long as it's enough to dissolve the dextrose. I think I usually only use about one cup of water for bottling 5 gallons of beer. For amount of sugar, I use a calculator and carb to style.
I just did this today.
I use 1 cup water and 1/2 oz of corn sugar/dextrose more than the calculator tells me.
Today I bottles 4.25 gallons of beer. The guide told me to use 3.4 oz.
I used 3.9
I once under carbed a batch of beer and will never do that again!
View attachment 298371
Over carb once and I do my best to never do it again!
Over carb once and I do my best to never do it again!
So I'm confused. If you have over carbed in the past, then why would you intentionally use 1/2 oz more sugar than the calculator called for???
It still has the potential to carb up to the same level in cooler weather, it just takes longer.
I should clarify (this is what I get for posting and drinking).
In the winter months I go slightly over the recommended amount, .
Last winter nothing seemed to carb to level it should have so I added a little more.
Now that the hot summer set in berthing seems to be foamy.
I am still a noob and working it out.
No worries! This is a drinking related site after all, and I still consider myself a noob as well. I know that my biggest problem has been waiting to drink a beer that I just brewed. I sometimes want to push the fermentation, then once it's bottled I can't wait to open one to see if it's carbed. Best advice for helping to develop patience - just keep brewing! Once that pipeline is churning and you have plenty of homebrews to drink, it's a little easier to wait on the newest one.
Here's my point on under vs over carbing. An under carbed beer, given enough time, will usually carb to at least a drinkable level. But I've had a couple of over carbed ones that once they're opened, half the beer gushes out and down the drain of the kitchen sink. And what's left wasn't very tasty. I've dumped some over carbed beers, but I've never dumped an under carbed one. Just add a bit of sugar solution and recap it! That's my take on why I use exactly what the calculator calls for.
Hoping someone still reads this thread
I batch primed with 3.5oz dextrose for 17.5liters to reach carb level of 2.0 as per Northern brewer calculator. Some of you are saying the calculator under carbs .... Am I in trouble?
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