Can i add the priming sugar to the fermentation bucket and then let it sit for a couple of hours for the settlement to sink again and then to bottle it?
I usually do a bulk priming with about 8 grams per litre then into 1 litre PET bottles. I am having a hard time understanding why the rate would be different for the maturing keg??
I have brewing sugar (Dextrose Monohydrate) from yourselves, would you recommend it be added in the same quantity as the priming sugar (dextrose) suggested levels on your website? Maybe there's no effective difference? I put down a batch of your crisp irish stout kit at the weekend so will be bottling soon all going well. Thanks.
They’re both essentially the same. There’s differences when it comes to table sugar, briwn sugar, honey etc but brewers friend has a handy calculator page for that
Why are the priming sugar rates different for the keg than bottle? I can imagine the percentage of headspace would be different between the two, but I'm not sure that makes a big difference.
Experience has shown us this is the way to go, I know the mini kegs can't hold as much pressure and i know the head space plays a role and that you want the pressure to be slightly lower to allow for easy dispensing too
When using a priming calculator online do you enter the current temperature of the brew to get the desired volume of C02 ? Or is it the fermentation temperature ?
Can i add the priming sugar to the fermentation bucket and then let it sit for a couple of hours for the settlement to sink again and then to bottle it?
I usually do a bulk priming with about 8 grams per litre then into 1 litre PET bottles. I am having a hard time understanding why the rate would be different for the maturing keg??
Yeah manufacturers of the kegs state 2-3g per litre and our experience shows this works well
I have brewing sugar (Dextrose Monohydrate) from yourselves, would you recommend it be added in the same quantity as the priming sugar (dextrose) suggested levels on your website? Maybe there's no effective difference? I put down a batch of your crisp irish stout kit at the weekend so will be bottling soon all going well. Thanks.
They’re both essentially the same. There’s differences when it comes to table sugar, briwn sugar, honey etc but brewers friend has a handy calculator page for that
@@ScullyBrewing Thanks, that does look helpful.
Looks like Dylan got to the reply before us and hes 100% correct
So your adding 155 grams to a second bucket already diluted in a jug , then bottling immediately after or wait a day in 22degrees then bottle ?
We tend to bottle the same day the priming solution is added
Why are the priming sugar rates different for the keg than bottle? I can imagine the percentage of headspace would be different between the two, but I'm not sure that makes a big difference.
Experience has shown us this is the way to go, I know the mini kegs can't hold as much pressure and i know the head space plays a role and that you want the pressure to be slightly lower to allow for easy dispensing too
For my own reference more than anything else, the recommended rate for the barrel is 2-3 g/l. So a maximum of 15g for the 5l barrel.
@@AndrewSmithThomas Yes
When using a priming calculator online do you enter the current temperature of the brew to get the desired volume of C02 ? Or is it the fermentation temperature ?
Current temperature, carbonation always holds best below 4 degrees in our experience