New answers tagged carbonation
The thing about champagne yeast (and other wine yeasts) is that they have been selected to eat a lot a of fermentable sugar with little nutrients around. Another facet of this is, even though the yeast is recommended for a particular temperature doesn't mean it won't ferment outside that range, or wake up later to finish the job. As long as there is live ...
It's possible that the yeast isn't going to sleep fast enough. You could try putting the bottles into the freezer for a short time before refrigerating in order to reduce the temperature rapidly.
Based on my experience, you'll have more than enough yeast to carb. I've lagered beer for 2-3 months and still had plenty. If you really feel that you need to add yeast, any neutral yeast will be fine. I tend to use US05 becasue it's inexpensive, easy and reliable. You use so little that it has no effect on flavor, so you don't need a lager yeast.
It's a matter of volume. I don't know the PSI of a typically charged beer bottle, but less just talk about the math, without doing any math. :) 5 psi in a beer bottle in much less pressure than 5 PSI in a keg. The PSI is the same, but there are a lot more square inches in a keg than in a bottle. Cubic inches really, but the measurement is how much force it ...
There's a lot of debate about if you really do need to use less sugar to prime a keg. From my point of view, it's an unsettled question. I'd advise you to experiment and decide for yourself.
Your general understanding is pretty much spot-on. I think the thing to consider here is that your reasoning assumes that half or a third of the priming sugar is meant to yield the same amount of carbonation as it would in the bottle. I'd argue this isn't the case. Notice how recommendations like this keg-underpriming 'common wisdom' usually don't go so far ...
If only some of the bottles were overcarbonated, in my experience that means the priming sugar wasn't mixed into the beer thoroughly enough in the bottling bucket. Two ways to ameliorate that are: if you have enough length, coil the tubing coming from your racking cane on the bottom of the bucket, creating a gentle whirlpool sanitize a spoon and gently ...
You probably want to make sure that you put equal amount of sugar in each bottle... I guess, the best way is to use a syringe.
Before I switched to kegs, the easiest and most reliable method I found was to siphon off some of the beer (typically a litre or so), warm it in a saucepan, and dissolve the appropriate amount of priming sugar. I used dextrose or some other invert sugar since it seems more likely to ferment out thoroughly, and less likely to impart off flavors. Of course I ...
weigh your priming sugar, don't measure the volume boil it in just enough water to dissolve it for a few minutes pour that sugar syrup into your bottling bucket rack the beer onto the sugar mixture give it a couple gentle stirs with a sanitized spoon That works for me. Hopefully it will work for you, too!
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