Can someone tell me a fool proof method for bulk priming. Please use the KISS (Keep It Simple Stupid) principal in your explanation?
cheers
Bulk Priming
Bulk Priming
Jak - If you have nothing constructive to say, why say anything at all
Hi Jak,
Please remember the questions you ask may have been answered before - try a search next time as there are alot of articles on bulk priming on this forum.
The below is a simple guide, good luck.
http://www.countrybrewer.com.au/webcontent27.htm
Cheers,
PA
Please remember the questions you ask may have been answered before - try a search next time as there are alot of articles on bulk priming on this forum.
The below is a simple guide, good luck.
http://www.countrybrewer.com.au/webcontent27.htm
Cheers,
PA
Coopers.
I do it this way..
1. Clean and sanitise spare fermenter
2. Boil 1-2l water in small saucepan then add 170gms of DEXTROSE. Bring back to the boil then remove from heat. Solution should appear clear.
3. Position second fermenter on ground below fermenter full of beer
4. Loosen lid on first fenmenter and poor off 200mls of beer to get rid of sediment on the tap.
5. Run food grade tube from tap down into second fermenter and curl up the the bottom so the tube is lying on the bottom like a snake.
6. Empty DEXTROSE solution into second fermenter and the open tap.. beer will flow thru into second fermenter and should create a whirlpool effect mixing in with the Dex solution.
7. Empty all the beer from fermenter one being carefull to avoid the yeast on the bottom and any krausen on top.
8. Move second fermentor up on the table and then bottle. Do it quick to avoid DEX settling.
Hey presto
1. Clean and sanitise spare fermenter
2. Boil 1-2l water in small saucepan then add 170gms of DEXTROSE. Bring back to the boil then remove from heat. Solution should appear clear.
3. Position second fermenter on ground below fermenter full of beer
4. Loosen lid on first fenmenter and poor off 200mls of beer to get rid of sediment on the tap.
5. Run food grade tube from tap down into second fermenter and curl up the the bottom so the tube is lying on the bottom like a snake.
6. Empty DEXTROSE solution into second fermenter and the open tap.. beer will flow thru into second fermenter and should create a whirlpool effect mixing in with the Dex solution.
7. Empty all the beer from fermenter one being carefull to avoid the yeast on the bottom and any krausen on top.
8. Move second fermentor up on the table and then bottle. Do it quick to avoid DEX settling.
Hey presto
2 litres seems a lot, i hope you take that 2 litres into account when determining final volume. ie that will water your beer down a little. I find about 500mls does the job.pixelboy wrote:I do it this way..
1. Clean and sanitise spare fermenter
2. Boil 1-2l water in small saucepan then add 170gms of DEXTROSE. Bring back to the boil then remove from heat. Solution should appear clear.
3. Position second fermenter on ground below fermenter full of beer
4. Loosen lid on first fenmenter and poor off 200mls of beer to get rid of sediment on the tap.
5. Run food grade tube from tap down into second fermenter and curl up the the bottom so the tube is lying on the bottom like a snake.
6. Empty DEXTROSE solution into second fermenter and the open tap.. beer will flow thru into second fermenter and should create a whirlpool effect mixing in with the Dex solution.
7. Empty all the beer from fermenter one being carefull to avoid the yeast on the bottom and any krausen on top.
8. Move second fermentor up on the table and then bottle. Do it quick to avoid DEX settling.
Hey presto
Purple monkey dishwasher!
But remember guys, when you rack the brew you lose about 2L from primary anyway, I always account for this by adding 2L of water with the dextrose into the secondary fermentor as suggested in the original post (I put the dextrose into a jug and slowly stir and add boiling water until it dissolves, then I top up to 2L with cold water and chuck in the fermentor then whirlpool the beer in on top). Always works fine for me!
Next time you rack a brew have a look in the bottom of the fermentor and you will see you have left behind more than you probably realised.
Next time you rack a brew have a look in the bottom of the fermentor and you will see you have left behind more than you probably realised.
I would use 125g, but I use 160g in a full 23L batch...a bit more for wheat beers and a bit less for stouts.ex0ja wrote:Doing my first brew in a while, I'm about to bottle tomorrow. I'm a little worried I will put in the wrong amount of dextrose when I bulk prime. The fermenter has 18l in it, how much dextrose should I use?
Cheers
Remember kids drugs are bad! Heres an idea tip your fermentor and drain it all.Kevnlis wrote:But remember guys, when you rack the brew you lose about 2L from primary anyway, I always account for this by adding 2L of water with the dextrose into the secondary fermentor as suggested in the original post (I put the dextrose into a jug and slowly stir and add boiling water until it dissolves, then I top up to 2L with cold water and chuck in the fermentor then whirlpool the beer in on top). Always works fine for me!
Next time you rack a brew have a look in the bottom of the fermentor and you will see you have left behind more than you probably realised.
Purple monkey dishwasher!
When you transfer by tube from the fermenter to the bulk priming vessel, remember to kink the tube before you open the tap, then let the beer fill the tube down to the kink so there are no air bubbles, THEN let the beer transfer into the vessel.
This means there is no aeration in the tube, and also flows faster too.
I add 160ml sucrose to 500ml water, and boil it thoroughly for a 23litre brew, for a lager/pale ale, 120-140 for darker beers.
This means there is no aeration in the tube, and also flows faster too.
I add 160ml sucrose to 500ml water, and boil it thoroughly for a 23litre brew, for a lager/pale ale, 120-140 for darker beers.
"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.
Exactly. And since you've lost that 2L of beer, the 2L of water will dilute it more than if you'd just added 2L of water to the beer in the primary.KEG wrote:Kevnlis, you need to remember that (of course), it's not 2L of water you're leaving behind in the primary, but 2L of beer... so it still dilutes it.
to me, the concentration is more important than having a full 20L or whatever at the end.
You could add 5lts of water with your dextrose and have an extra 3lts of beer.Kevnlis wrote:But remember guys, when you rack the brew you lose about 2L from primary anyway, I always account for this by adding 2L of water with the dextrose into the secondary fermentor as suggested in the original post (I put the dextrose into a jug and slowly stir and add boiling water until it dissolves, then I top up to 2L with cold water and chuck in the fermentor then whirlpool the beer in on top). Always works fine for me!
Next time you rack a brew have a look in the bottom of the fermentor and you will see you have left behind more than you probably realised.
I take the amount of water and dextrose into account when calculating my original recipe. That way I have a better idea of where I am at.Tipsy wrote:You could add 5lts of water with your dextrose and have an extra 3lts of beer.Kevnlis wrote:But remember guys, when you rack the brew you lose about 2L from primary anyway, I always account for this by adding 2L of water with the dextrose into the secondary fermentor as suggested in the original post (I put the dextrose into a jug and slowly stir and add boiling water until it dissolves, then I top up to 2L with cold water and chuck in the fermentor then whirlpool the beer in on top). Always works fine for me!
Next time you rack a brew have a look in the bottom of the fermentor and you will see you have left behind more than you probably realised.