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Hi all,

I have made my second batch now and am excited to taste. I have been doing all the basic steps and try to improve everytime. My first brew I followed the instructions on the tin. My second I used a brew booster and aftermarket yeast and boiled it all (not the yeast) before adding to the fermenter (so much easier). I bought a bit of a challenge brew for my next. Its an Irish stout and I will be using grains and hops etc. The one thing I really want to learn how to do, is stop using carbonated drops. I have a second fermenter. So, what sort of sugar do I use? How much per litre? Should I do a practice brew first before I do this one? I have glass bottles for this brew because I want it at xmas (enough time to mature nicely), but I don't want to wait 12 months and find out its flat!!! How does the sugar in "racking" (I think its called) make it fizzy anyway? How come it doesnt go fizzy in the fermenter with all the sugar in there, dumb question but I don't know, I am still a learner.

I watched this clip on youtube, but he doesnt explain how much sugar to the litre etc. Was helpful though.

http://youtube.com/watch?v=TK065bV1wHc

Thanks lads/gals

If you use dextrose, 5g per litre is the way to go. Dissolve in a cup or so of warm water, then put it in the bottom of the sanatised fermentor. Put the racking hose into the bottom of the fermentor and curl it around so that the beer whirlpools into the new fermentor. Try to keep air out of the hose so that you do not oxygenate the beer. Fill the bottles, placing a crown seal on each as you go, then press the seal on each in the same order you filled them, this will help to expel a bit of oxygen from the bottles. Wait for 3 weeks or so before opening.

Thanks mate.

I remember reading somewhere that if you use malt when bottling, you will get a better head plus a better tasting beer. Any truth to that??

I do not subscribe to that theory, I have tried bulk priming with malt (use 7g per litre) and the only difference I noticed was that it took longer...

d_banger wrote:Thanks mate.

I remember reading somewhere that if you use malt when bottling, you will get a better head plus a better tasting beer. Any truth to that??

I have noticed no difference. Yet the bubbles appear smaller when I use Dextrose and Malt compared to Plain Sugar ....then again it might just be me.

EDIT...Agree with Kev.... now that he beat me by seconds

Cheers

Boonie

That is an interesting point Boonie, I have never tested the theory for the size of the bubbles. I do like the bubbles to be smaller and more abundant, I believe it creates a rich head and improves aroma. I may have to do a split batch test all three ways (adding dextrose to 1/3 of the bottles, white sugar to the second third, and dry extract to the remainder, marking them clearly and "testing" them, for the sake of us all of course).

Kevnlis wrote:That is an interesting point Boonie, I have never tested the theory for the size of the bubbles. I do like the bubbles to be smaller and more abundant, I believe it creates a rich head and improves aroma. I may have to do a split batch test all three ways (adding dextrose to 1/3 of the bottles, white sugar to the second third, and dry extract to the remainder, marking them clearly and "testing" them, for the sake of us all of course).

It is my view that the bubbles will get finer as the beer ages.
A really green beer will have bigger bubbles than one that's been aged for say 6 to 8 weeks on.

Essential Guide to Bulk Priming

Most Australian beers are in the "High" carbonation range. I normally carbonate at a rate of 8g/L with dex, which is about 180g/23L. I don't carbonate with malt extract as its fermentability is variable. If using sucrose you need to use 10% less than for dextrose (which I just ignore as it's not really significant).

Agree, that link is uber handy and i tend to be around 180g/23L as a standard when bottling. Dex all the way.

drsmurto wrote:Agree, that link is uber handy and i tend to be around 180g/23L as a standard when bottling. Dex all the way.

Ditto....when I bottled, I used that ratio in bulk priming and liked Dextrose since it was a clean fermenter and I only wanted the dextrose to carbonate the beer. I too have read that priming with malt (dry or liquid) gives an allegedly superior result but it would take a fairly sensitive palate to pick up the difference that 250g or so of malt extract would make on the overall flavour profile of 23L of beer and whilst I'm in semi-rant mode, I'd suggest that if the 250g addition did make a noticeable improvement to the beer, then I'd suggest that the original recipe is stuffed!!

Cheers,
TL