17 days ago I brewed 50 litres of the famous BIAB amarillo APA. After putting it in the fermenters it didn't really show much activity, which I am putting down to a leak some where on the fermentation buckets which is letting out the pressure somewhere. I'm not really worried that it hasn't fermented because there is yeast action but I can't tell if it has stopped or not. So I have some questions...
What should the final gravity of the Amarillo APA be? It was 1.058 into the fermenter.
How many grams of priming sugar should I add for priming? Yes I will be bottling it into l bottles and using table sugar from sugarbeet. Last time I added about 8 gr per litre and it came out about right. I don't particularly like a massive head on my beer.
Unfortunately my beer is at a friend's place so I can't measure the gravity right now but I'm wondering is there any way of calculating how much sugar I should add if it has a higher gravity than it should. For example if I measure the gravity before bottling and it shows 1.018 (and the final gravity should be about 1.012 - this is a guess too), how much should I reduce the priming sugar to take this into consideration and the bottles don't explode or have excessive head? So, does anyone know how much sugar contributes to specific gravity? Is it a simple linear relationship or is it much more complicated?
Are there any calculators which might help me?
Any input would be greatly appreciated.
Jube8-)
Adjusting priming sugar to specific gravity
Post #1 made 9 years ago
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