Just a quick question for anyone that has an idea;
Is it easy to work out when to bottle a beer so that it finishes the fermentation in the bottle without adding priming sugar?
Here is an example; say i have a wort that is at 1.020, and i "KNOW" it will end up at around 1.010 when complete. How many volumes of C02 will that give me?
I was just wondering if i could crash chill a fermentation at a certain gravity (to help drop yeast) then bottle it?
I am also going to presume that this will not be an exact calculation, I am only looking for "ballpark" figures here. So say it could be calculated within a "safe" range of 1-3 volumes
Priming free bottling
Post #1 made 11 years ago
G B
I spent lots of money on booze, birds and fast cars. The rest I squandered
I've stopped drinking, but only when I'm asleep
I ONCE gave up women and alcohol - it was the worst 20 minutes of my life
I spent lots of money on booze, birds and fast cars. The rest I squandered
I've stopped drinking, but only when I'm asleep
I ONCE gave up women and alcohol - it was the worst 20 minutes of my life
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