New answers tagged bottling
You must remember heating bottles greatly degrades their strength.
Another option to consider, if you can spare $20-30 or so, is to get a portable CO2 charger such as this one: http://www.homebrewstuff.com/keg-charger-co2-injector-with-ball-lock.html along with a couple 16g CO2 canisters. This won't be an effective means of carbonating the beer (rely on priming for that), but it would work for purging the keg, and aid in ...
It depends Ask your bottle vendor for their strength. Then, see what's your desired vol, by comparing it with styles you know. Use Keg Carbonation Calculator to see what psi it will give you. If it is lower than design strength of your bottles, go for it. Calculate priming sugar for vol you want using Beer Priming Calculator and use that much. If it's too ...
Almost anything, really, would work... If you want gas in your beer, kind of sugar does not matter, anything that ferment will work. .. but every thing will work in it's own way Glucose Will ferment clean, probably with hardly any side effects. Good choice, easy to obtain and pretty cheap. Dry wort extract Take about 20% more than sugar. It will be ...
Have you ever tried a heat gun? The heat softens the glue and it does get hotter than a blow dryer. They use them to remove labels in some factories. Just be careful not to singe and use something besides your hands to peel it off (maybe a putty knife)
Nope. Unless you killed all the yeast with heat or chemicals. Calculate the required amount of priming sugars needed for the carbonation that you need and you are ready to go. I am going to guess that the beer will be slower to carbonate as most of the yeast would have fallen out, so maybe give your beer a week or two extra before chilling. If the beers ...
Priming sugar will give you a very controllable, repeatable result with minimal to no impact on flavour, aroma or mouthfeel. Inconsistency when using this method is entirely down to process (i.e. inefficient mixing). Using Gyle (held wort) is a perfectly acceptable method as well, that will adhere to the German purity law (should that be important to you or ...
If you were to bottle it as is, the beer will remain just as carbonated (if not less, due to agitation) than it is now. In order to get the carbonation you will need to add some source of fermentables (sugars) be it priming sugar or otherwise. The type and amount of sugar added are largely dependent on style and personal taste. Though there are many an ...
Use sugar, and use a calculator like Northern Brewer's to calculate the proper amount to avoid gushers or bottle bombs.
Using sugar is easier. There is no risk that you have too much gyle or too little. You can just buy extra sugar and be on the safe side. Gyle needs to be saved in sterile containers (I usually fill a few bottles with gyle while it's still boiling hot, which does the trick) and then kept in the fridge. You can just keep the sugar on the shelf. You can end up ...
Having done both, I can tell you that sugar (corn or table, doesn't matter) is the way to go. It's easy reliable and tasteless. Priming with gyle (the name for what you propose) is uncertain and offers no advantage to your beer.
If you are willing to drink a lot of beer and recycle the bottles, then Newcastle Brown Ale comes in clear cap-able bottles. Thats where my clear bottles come from. Enjoy!
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