From the HBD Archive
From: att!ihlpl!korz@hp-lsd.cos.hp.com
Subject: Priming
Date: 1990-01-26 16:32:57 GMT

In HD #345, there were a few questions about priming. 1) I'm afraid that
I haven't tried different sized bottles, only 12 oz., so I can only
speculate. When kegging, I've read that you should use less priming
sugar than when bottling (Darryl Richman (who's opinion I trust
wholeheartedly) suggested 1/4 cup corn sugar for English-style ales
and 1/2 cup for lagers when kegging) so I imagine that there may be
a slight difference in carbonation when using 16, 17, or 32 oz bottles.
Personally, I would relax, not worry, have a homebrew, and use the
amount I normally use, i.e. 3/4 cup for 5 gallons. 2) Headspace, again
I haven't experimented with, but I've read that increased headspace
produces increased carbonation. 3) Priming with dry malt extract IS
something I've tried. I suggest using 25% more (by weight) dried malt
extract than the corn sugar you would normally use. This is because
corn sugar is 99.99% fermentable solids and dried malt extract is ~75-80%
fermentable solids. On my first attempt, I used 3/4 cup dried malt extract
(it was Laandsomethingorother Pale) and the final product was virtually
uncarbonated.
Al.


Back New Search

The posts that comprise the Homebrew Digest Searchable Archive remain the property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.