Bottled beer cure

[RichardM]

When you say racking, do you refer to syhoning , (need another bucket)! I can try that, how much sugar generally kg to litres. Dextrose?

Just use table sugar and a calculator to determine how much to use Beer Priming Sugar Calculator | Brewer's Friend

 

[Foggie]

Yes, syphon off the beer, leaving the sediment. Just Regular sugar . Follow kit instructions or as RichardM says - brewers friend - Follow his link or look through "Calculators Tab" Top this page. Lots of good stuff there

Also a bottle calculator and ABV.

I aim for 2.5 to 3 units per bottle ( Bottle Size (L) * ABV)
Means I can size the bottle to the strength of beer.
For under 4% I use 660ml (2.6@4%), 4 - 6% 500ml (2.5@ 5%), and over 6% 330ml (2.6@ 8%.)

Stronger 2.6 units gets a red cap

 

[MashBag]

When you say racking, do you refer to syhoning , (need another bucket)! I can try that, how much sugar generally kg to litres. Dextrose?

Just more washing up.. Try the zevro, you really will see how easy bottling can be.

 

[Foggie]

Just more washing up.. Try the zevro, you really will see how easy bottling can be.

What is a Zevro?

Mr google - Dry food dispencer

 

[MashBag]

Here you go.

https://www.ebay.co.uk/itm/22554136...=5338956831&toolid=10049&customid=777_777_777

Here it is.

 

[alfapat]

Many thanks , looked at calculator and this is how I got a figure @23l American ipa 2.2 co2, 20degrees I get for a 500ml bottle 2.67g
Ha away to weigh my crb drops now for my next brew!

 

[Foggie]

Here it is.

Can see how easy that would be.

 

[MashBag]

I would also say how accurate it is. And you can use ANY sugar ammount by manually calibrating the 1tsp insert.

.. & use caster sugar. Smoother and dissolves faster.

 

[alfapat]

https://beerandbrewing.com/the-causes-and-effects-hop-creep-and-how-to-prevent-it/
That is a useful read on the subject.

I dry hop after fermentation is complete at 12degC and have never knowingly experienced issues with hop creep using this process. However, I predominantly keg my beers so they stay cool, which would also reduce the likelihood of hop creep occuring.

Abit of a headfull , but the long and short seems to be keep the temperature lower for hops and a shorter time . YEAH?

 

[Birdsnestbrewery]

FWIW I use table sugar dissolved in boiled water and use a syringe to dose 10ml in each bottle. It's also easy to adjust for different size bottles that way.

 

[alfapat]

FWIW I use table sugar dissolved in boiled water and use a syringe to dose 10ml in each bottle. It's also easy to adjust for different size bottles that way.

10ml in a 500ml ?

 

[Stu's Brews]

Abit of a headfull , but the long and short seems to be keep the temperature lower for hops and a shorter time . YEAH?

Sorry, forgot to reply last night.

Yes, that seems to be the accepted way to minimize the risk of hop creep from occurring.

The other approach is to just accept that it will happen and dry hop just before fermentation finishes. That way the yeast will still be able to clean up and off flavour compounds that it throws up. You would potentially need to account for this in your recipe design though as it would lead to higher attenuation and thus a lower final gravity.

 

[Birdsnestbrewery]

10ml in a 500ml ?

Yes it works fine. I guess it dilutes the ABV very slightly but for my purposes it is fine.