Under Primed Bottles

Assumes carbonation of flat beer is done using a priming sugar.
Author
2trout
Gold
Gold
United States of America
Posts: 305
Joined: 5 years ago
Location: Glenwood Springs, Colorado. USA
Region: USA & Canada
Preferred Brewing Method: Single-Vessel All-Grain (SVA)
City:

Under Primed Bottles

Postby 2trout » 3 years ago

So my last batch of Amarican Pale Ale was cold crashed for several days, and then Bottled. The bottling Carbonation Calculator said to use a rather small amount of sugar to prime. It told me that because I told it the wrong info. :idiot: The beer is tasty, just kinda flat :roll: . My question is, can I top up my bottles so to speak with a calculated bit-o-sugar, recap, and drink in a week or so?
Last edited by 2trout on Mon Feb 11, 2013 9:18 am, edited 2 times in total.
"All I know is that the beer is good and people clamor for it. OK, it's free and that has something to do with it."
Bobbrews

Lylo
Gold
Gold
Posts: 1218
Joined: 5 years ago
Region: Please select one...
Preferred Brewing Method: Undecided
City:

Postby Lylo » 3 years ago

How long has it been conditioning?
AWOL

User avatar
Yeasty
Gold
Gold
Posts: 1357
Joined: 6 years ago
Location: Bolton Lancs UK
Region: Please select one...
Preferred Brewing Method: Undecided
City:

Re: Under Primed Bottles

Postby Yeasty » 3 years ago

You can reprime but you will then have to allow it to referment and condition again. And make a sugar syrup cos if you just add a spoon of sugar you will release a volcano of foam.

Sent from my HTC Desire C using Tapatalk 2
Why is everyone talking about "Cheese"

Lylo
Gold
Gold
Posts: 1218
Joined: 5 years ago
Region: Please select one...
Preferred Brewing Method: Undecided
City:

Postby Lylo » 3 years ago

Or use carbonating tabs from the store.
AWOL

Author
2trout
Gold
Gold
United States of America
Posts: 305
Joined: 5 years ago
Location: Glenwood Springs, Colorado. USA
Region: USA & Canada
Preferred Brewing Method: Single-Vessel All-Grain (SVA)
City:

Postby 2trout » 3 years ago

Lets see, I think that its beet in bottles going on 4 weeks. I condition at around 60-65* because that is the space I have. I put 6 bottles up high in my kitchen where it is warmest, and those are no better.
"All I know is that the beer is good and people clamor for it. OK, it's free and that has something to do with it."
Bobbrews

User avatar
BobBrews
Gold
Gold
Posts: 2718
Joined: 6 years ago
Location: Central Wisconsin USA
Region: Please select one...
Preferred Brewing Method: Undecided
City:

Postby BobBrews » 3 years ago

If you pop the cap and add a few cartabs. You should be OK. The light carbonation should have the bottle filled with C02. The C02 should keep any oxygen out and not cause oxidation? The bottle my erupt when the cartabs (4?) are added? :argh: Good luck! :luck:
tap 1 Raspberry wine
tap 2 Pear Cider
tap 3 Irish Red Ale
tap 4 Nut Brown ale

Pipeline: Bourbon Barrel Porter

http://cheesestradamus.com/ Brewers challenge!


Return to “Bottling”

Who is online

Users browsing this forum: No registered users and 1 guest