Bulk Priming with Honey
Bulk Priming with Honey
Hey all, I am interested in bulk priming my latest batch with honey, how much do you guys reckon to chuck in to get good carbonation in 21L?
I bulk primed with honey for a honey wheat a while back. I worked it on the honey being 80% fermentable sugars (it may be actually higher, but i wanted to be on the safe side).
For a wheat beer id usually prime with 180g of table sugar... so that works out to be 225g of honey. I measured out 250g in my scales, and then scraped that into a saucepan to bring to the boil to sanitise it etc. I figured the extra 25g would compensate for what I lost transferring from scales->saucepan->fermenter.
Carbonation was spot on, and beer tastes great!!
Cheers
For a wheat beer id usually prime with 180g of table sugar... so that works out to be 225g of honey. I measured out 250g in my scales, and then scraped that into a saucepan to bring to the boil to sanitise it etc. I figured the extra 25g would compensate for what I lost transferring from scales->saucepan->fermenter.
Carbonation was spot on, and beer tastes great!!
Cheers
Honey has no problem as far as I'm aware.
BUT, the amount of sugar, or ANY fermentable used for priming is so small compared to the overall brew, that there is NO difference in the beers drunk.
I have bulk primed with Sucrose(plain white sugar), brown sugar, and mostly dextrose, and have never known any difference in flavour.
Just my opinion.
BUT, the amount of sugar, or ANY fermentable used for priming is so small compared to the overall brew, that there is NO difference in the beers drunk.
I have bulk primed with Sucrose(plain white sugar), brown sugar, and mostly dextrose, and have never known any difference in flavour.
Just my opinion.
"Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer." - Dave Barry.
Tis possible I believe, check these links they will tell you all you need to know about priming for different sugars / temps / styles...
http://oz.craftbrewer.org/Library/Metho ... uide.shtml
http://oz.craftbrewer.org/Library/Metho ... uide.shtml
Hope this helps
Cheers
Subrew
http://oz.craftbrewer.org/Library/Metho ... uide.shtml
http://oz.craftbrewer.org/Library/Metho ... uide.shtml
Hope this helps
Cheers
Subrew
I reckon so, I don't find any real taste difference. 180gm in 23litres or so, surely does not make much difference.NickMoore wrote:You sure scblack?
The only sucrose my father-in-law puts in his brews is cooper's carb drops and I can taste it.
I have only twice used carb drops, and both ended up undercarbonated - I didn't like them. Plus the fact half of them did not fit in bottle necks without slamming it through.
Hey, if you reckon you can taste it, good for you
- I don't reckon I can."Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer." - Dave Barry.