Timeline for How can I get more consistent carbonation in bottles?
Current License: CC BY-SA 3.0
6 events
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| Mar 26, 2015 at 19:49 | comment | added | Glasseyed | No worries. If I used the now-standard bottling bucket method, water would make excellent sense. The fact is, it's probably been 30-odd years since I switched from bottles to kegs. :-) | |
| Mar 26, 2015 at 16:59 | comment | added | Franklin P Combs | I didn't mean to deride your choice of methods at all. If it works to your satisfaction that's all good. I just wanted to point out the potential pitfalls to moving your beer into the open air and heating it up, which for me is pretty far from ideal, especially when there's an easy alternative which avoids having to do so. What really matters is how it affects the finished beer, and if there's no/minimal noticeable detriment for you, that's all good too. | |
| Mar 26, 2015 at 16:36 | comment | added | Glasseyed | I accidentally posted the previous, then was unable to edit/finish my comment. I kept, and still keep, my carboys topped right up, and I used to bottle straight from the carboy without using a 'bottling bucket'. This virtually eliminated any chance of oxidation in the main batch. If the small amount of priming liquid was oxidized, I couldn't taste it. So for me, it was no more trouble than the bottling bucket method. | |
| Mar 26, 2015 at 16:23 | comment | added | Glasseyed | I did it this way for a couple of reasons: my very first home brewing book (The Art of Making Beer, by Stanley Anderson) recommended it. | |
| Mar 26, 2015 at 15:56 | comment | added | Franklin P Combs | Sorry but I really can't see the benefit of this over using water to dissolve the sugar. It seems like it's more work, and is likely harmful to the beer (potential for oxidation, yeast stress by heat, bacterial exposure at incubating temperatures, &c.). Even if it only affects 5% of a 5 gal. batch, the water route just seems so much easier, and less detrimental to boot. | |
| Mar 26, 2015 at 15:28 | history | answered | Glasseyed | CC BY-SA 3.0 |