priming by early botteling

is their a formula ie: bubbles per minute at a given temp for early botteling? this would make the wort finsh fermenting in the bottles thus carbonating without adding any priming sugars.

Reply to
tommyboy
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As far as I know, if you try bottling early, you are playing with fire. Every time I've done it, way too much carbonation. But if you find out any kind of formula that actually works, I'd love to hear about it.

-- Dave "Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" -- Genesis, 1973-ish

Reply to
David M. Taylor

And what's the purpose of "carbonating without adding any priming sugars"? They don't add any taste, they aren't expensive to use or hard to get, so what would you be accomplishing? If you're set on doing this, though, use a hydrometer to know what's going on. Counting bubbles doesn't tell you anything but how many bubbles there are...you have no way of knowing if the bubbles stop whether the beer is done or if it's a stuck fermentation.

------------>Denny

Reply to
Denny Conn

Reply to
tommyboy

Den, the purpose would be that by not using sugar it would be like Krausening the beer. this would improve the flavor and the richness of the head (smaller bubbles). I suppose i could have saved some of the wort at the beginning (that, i do have a the formula for) or add 3/4 cup dry malt instead of sugar but i was trying to find another method...just for the fun of it.

Reply to
tommyboy

Safety glasses and a mop wouldn't be a bad idea.

Avery Brew on brother!

Reply to
Avery

Wel,, I'm afraid I'm going to have to disagree. AFAIAC, CO2 is CO2, no matter where it comes from. My tests have convinced me that there is no difference between priming with gyle (what you refer to as krauesening), corn sugar, cane sugar, honey, dry malt, or force carbonation. If you think you can detect a difference, I'm not going to tell you that you can't, but I encourage you to do an experiment. Prime severla bottles using different methods. Put them all away to age for 2-3 months. Then have someone else pour them for you, so that your preconceptions don't interfere. See if you can tell which is which, or even if you can tell any difference between them. I couldn't, nor could several other experienced tasters.

---------------->Denny

Reply to
Denny Conn

I generally add malt instead of sugar.

Ray

bottles thus

are...you

Reply to
Ray Drouillard

Commercial naturally conditioned ales are primed in this way. The beer is chilled to slow fermentation to a near halt and to allow solids to precipitate and then bottled with the remaining amount of residual sugar to finish bottle fermentation. The ales are stored for a minimum of 3 weeks at normal temperature (20C) before being released for consumption. OT. Lagers with a slightly sweet taste use the same process only they go filtration and sterilisation to kill yeasts and to prevent any bottle fermentation and are then carbonated. Steve W

-- "Lagers - just another name for industrial swill"

Reply to
QuickDraw Steve

Where did you get this info? It's 180 degrees from what I'm aware of...

Some lagers...but not by any means all. How about dopplebock? Dunkel? Helles?

-------->Denny

Reply to
Denny Conn

COOoould just use those nitrogen pellets, after you find a way to fit one into a bottle, maybe talk to the McKenzie brothers on that one.

Reply to
G_cowboy

Should I ask Doug or Bob? "Take off you hoser ...... and a beer" :-)

Reply to
tommyboy

I have a book on commercial brewing. Unfortunately, I misplaced it when moving house but I'll find it and give more info. However, it also makes common sense. You can't really rack 30,000 litres of beer and prime 80,000 bottles. Even bulk priming is out of the question as it involves racking and stirring in sugar.

Steve W.

Reply to
QuickDraw Steve

Well that's certainly at odds with every commercial brewer I know of who bottle conditions thier beer. Trying to prime by guageing when fermentation is almost complete, without adding additional sugar, is a real crapshoot. Every commercial brewer I know of who bottle conditions beer adds priming sugar.

---------->Denny

Reply to
Denny Conn

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