dont waste expensive sugars on the priming charge the proportion of sugar compared to the bulk expended in primary is negligible and will have NO/ZERO flavour impact.
depends on your teaspoons.. however i generally prime with a teaspoon, and fwiw i picked up a set of jewlers/drugdealers scales for a fiver and have weighed my teaspoons capacity @ circa 3.5g.
on my digital scales a level tea spoon is 5 G a heaped teaspoon is 7 GIs the 3.5g a level or rounded spoon? Cheers
I tend to like beers on the less fizzy side, some of my early kit ales were over carbed and more like a lager kind of fizz.
Was wondering how much people use for bottling stout? I am going to use dark brown sugar but don't have any fancy scales or spoons etc so will a rounded teaspoon suffice?
Pazza, it's something that comes with experience and I judge how much to use depending on fermentation time/ how long in the FV / sugar in original recipe / yeast used and other things. Personally I very, very rarely use more than a tablespoon of sugar for a full 23l. All I can say is err on the side of under, rather than overpriming. The worst that can happen ( and it's very unlikely ) is that you'll get flat beer, which is far preferable to the host of problems that over-priming will undoubtedly produce. See what results and adjust accordingly in future, if necessary.
Cheers Gunge, going to have a pop at 60g dissolved in 50ml (ish) of water. I like my beer to be smooth (I'm a Guiness drinker) but I don't want it to be flat as a pancake so will start at this and work up or down depending on results
This table is nicked from homebrewmanual.com and adapted ever so slightly, but it's what I use, I would say maybe a touch over the 60g you're proposing, but not much more.
(Hope the formatting works ok)
Vol. Low Med Hig
2 litres 7 g 10 g 16 g
4 litres 14 g 21 g 32 g
6 litres 20 g 31 g 48 g
8 litres 27 g 42 g 64 g
10 litres 34 g 52 g 80 g
12 litres 41 g 63 g 96 g
14 litres 48 g 73 g 112 g
16 litres 54 g 84 g 127 g
18 litres 61 g 94 g 144 g
20 litres 68 g 104g 159 g
Is the 3.5g a level or rounded spoon? Cheers
American Lager Light/Standard/Premium 2.57 - 2.73
American Lager Dark 2.5 - 2.7
American Lager Classic American Pilsner 2.3 - 2.5
European Pale Lager Bohemian Pilsner 2.3 - 2.5
European Pale Lager Northern German Pilsner 2.52
European Pale Lager Dortmunder Export 2.57
European Pale Lager Muenchner Helles 2.26 - 2.68
Light Ale Blond Ale 2.3 - 2.6
Light Ale American Wheat 2.3 - 2.6
Light Ale Cream Ale 2.6 - 2.7
Bitter And English Pale Ale Ordinary Bitter 0.75 - 1.3
Bitter And English Pale Ale Special or Best Bitter 0.75 - 1.3
Bitter And English Pale Ale Strong Bitter / English Pale Ale 0.75 - 1.3
Scottish Ales Light 60/- 0.75 - 1.3
Scottish Ales Heavy 70/- 0.75 - 1.3
Scottish Ales Export 80/- 0.75 - 1.3
American Pale Ales American Pale Ale 2.26 - 2.78
American Pale Ales American Amber Ale 2.26 - 2.78
American Pale Ales California Common Beer 2.4 - 2.8
India Pale Ale India Pale Ale 1.5 - 2.3
Koelsch And Altbier Koelsch - Style Ale 2.42 - 2.73
Koelsch And Altbier Duesseldorf Altbier 2.16 - 3.09
Koelsch And Altbier Northern German Altbier 2.16 - 3.09
German Amber Lager Oktoberfest/Maerzen 2.57 - 2.73
German Amber Lager Vienna Lager 2.4 - 2.6
Brown Ale Mild 1.3 - 2.0
Brown Ale Northern English Brown Ale 1.5 - 2.3
Brown Ale Southern English Brown 1.5 - 2.3
Brown Ale American Brown Ale 1.5 - 2.5
English And Scottish Strong Ale Old Ale 1.5 - 2.3
English And Scottish Strong Ale Strong Scotch Ale (Wee Heavy) 1.5 - 2.3
Barleywine And Imperial Stout English - style Barleywine 1.3 - 2.3
Barleywine And Imperial Stout American - Style Barleywine 1.3 - 2.3
Barleywine And Imperial Stout Russian Imperial Stout 1.5 - 2.3
European Dark Lager Munich Dunkel 2.21 - 2.66
European Dark Lager Schwarzbier 2.2 - 2.6
Bock Traditional Bock 2.2 - 2.7
Bock Helles Bock/Maibock 2.16 - 2.73
Bock Doppelbock 2.26 - 2.62
Bock Eisbock 2.37
Porter Robust Porter 1.8 - 2.5
Porter Brown Porter 1.7 - 2.5
Stout Dry Stout 1.6 - 2.0
Stout Sweet Stout 2.0 - 2.4
Stout Oatmeal Stout 2.0 - 2.4
Stout Foreign Extra Stout 2.3 - 2.6
Wheat Beer Bavarian Weizen 3.6 - 4.48
Wheat Beer Bavarian Dunkelweizen 3.6 - 4.48
Wheat Beer Berliner Weisse 3.45
Wheat Beer Weizenbock 3.71 - 4.74
Strong Belgian Ale Dubbel 1.9 - 2.4
Strong Belgian Ale Tripel 1.9 - 2.4
Strong Belgian Ale Belgian Strong Golden Ale 1.9 - 2.4
Strong Belgian Ale Belgian Strong Dark Ale 1.9 - 2.5
Belgian And French Ale Belgian Pale Ale 1.9 - 2.5
Belgian And French Ale Witbier 2.1 - 2.6
Belgian And French Ale Biere de Garde 1.9 - 2.5
Belgian And French Ale Saison 1.9 - 2.4
Belgian And French Ale Belgian Specialty Ale 1.9 - 2.4
Lambic And Belgian Sour Ale Straight (Unblended) Lambic - Style 3.0 - 4.5
Lambic And Belgian Sour Ale Gueuze/Geuze - Style Ale 3.0 - 4.5
Lambic And Belgian Sour Ale Fruit Lambic - Style Ale 2.6 - 4.5
Lambic And Belgian Sour Ale Oud Bruin 1.9 - 2.5
Lambic And Belgian Sour Ale Flanders Red Ale 1.9 - 2.5
Fruit Beer Fruit Beer 2.0 - 3.0
Spice/Herb/Vegetable Beer Spice/Herb/Vegetable 2.0 - 3.0
Smoke - flavored Beer Classic Rauchbier 2.16 - 2.57
Smoke - flavored Beer Other Smoked Beer 2.16 - 2.57
Specialty/Experimental/Historic Specialty/Experimental/Historic 2.2 - 2.5
Mead Traditional Mead 1.0 - 3.5
Mead Varietal Honey Traditional Mead 1.0 - 3.5
Mead Cyser (Apple Melomel) 1.0 - 3.5
Mead Pyment (Grape Melomel) 1.0 - 3.5
Mead Other Fruit Melomel 1.0 - 3.5
Mead Metheglin 1.0 - 3.5
Mead Braggot 1.0 - 3.5
Mead Mixed Category Mead 1.0 - 3.5
Cider Standard Cider and Perry 1.0 - 3.5
Cider New England - Style Cider 1.0 - 3.5
Was wondering how much people use for bottling stout? I am going to use dark brown sugar but don't have any fancy scales or spoons etc so will a rounded teaspoon suffice?
Have decided to give this one another week in the FV, was going to bottle this morning but the lid of the FV is bulging again so dont want to risk putting into glass bottles. Think moving the FV into "bottling position" last night has woke it up again
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