If you are a bottler who bulk primes, please select and copy the Code below, paste it into the Quick Reply box and complete the details. An example follows the code.
Code: Select all
[center][b]Bottles - Bulk Primed[/b][/center]
[b]Overview[/b]
Beer Style:
Original Gravity:
Final Gravity:
Desired Vols CO2:
Metric or US Measurements Supplied:
[b]Yeast/s, Times and Temperatures[/b]
Main Yeast:
Type and Amount of Yeast Used when Priming (if any):
Wort Temp 72 hours before Priming:
Wort Temp at Priming:
Days Allowed for Carbonation:
Avg Temp during Carbonation Period:
[b]Volumes[/b]
Volume in Fermenter at Pitching:
Volume into Secondary or Bottling Bucket:
Bottle Size:
No. of Bottles Filled:
[b]Priming Information[/b]
Weight of Priming Sugar Used:
Type of Priming Sugar Used:
Process Used:
[b]Results[/b]
On a scale from 0 to 10, if 5 meant the beer was perfectly carbonated for the style and 0 meant the beer was completely flat and 10 meant the beer gushed or exploded, how would you rate the carbonation of this beer?:
Can you describe the humidity (cold and hot climates can both be humid or dry) in your area? In other words, do you think your priming sugar is really dry, can it get a little damp or something in between?:
[b]Notes and Personal Preferences[/b]
Notes:
Personal Preferences:
[center]FAKE EXAMPLE Bottles - Bulk Primed[/center]
Overview
Beer Style: American Pale Ale
Original Gravity: 1.055
Final Gravity: 1.014
Desired Vols CO2: 2.5
Metric or US Measurements Supplied: Both
Yeast/s, Times and Temperatures
Main Yeast: US-05
Type and Amount of Yeast Used when Priming (if any):
Wort Temp 72 hours before Priming: 18 C (64.4F)
Wort Temp at Priming: 18 C (64.4F)
Days Allowed for Carbonation: 14
Avg Temp during Carbonation Period: 18C (64.4F)
Volumes
Volume in Fermenter at Pitching: 21.1 L
Volume into Secondary or Bottling Bucket: 19.0 L
Bottle Size: 740ml (25.02 oz)
No. of Bottles Filled: 24
Priming Information
Weight of Priming Sugar Used: 116 grams (4.1 oz)
Type of Priming Sugar Used: Sucrose (white table sugar)
Process Used: Mixed the sugar in 250 ml (1.01 cups/18.45 ozs) of hot water. I then added this to the bottling bucket and stirred it in with a sanitised spoon.
Results
On a scale from 0 to 10, if 5 meant the beer was perfectly carbonated for the style and 0 meant the beer was completely flat and 10 meant the beer gushed or exploded, how would you rate the carbonation of this beer?: 4
Can you describe the humidity (cold and hot climates can both be humid or dry) in your area? In other words, do you think your priming sugar is really dry, can it get a little damp or something in between?: A lot of the time of year, it is really hot and humid here. I keep my main lot of sugar in an air-tight container but, in my everyday container, it often clumps. I always prime using sugar from my air-tight container though.
Notes and Personal Preferences
Notes:
Personal Preferences: I think I prefer moderate to high carbonation in my beers. For example, I don't really enjoy flat beers from a hand-pump.
Are you a "Goodwill Brewer?" Pay forward and
Buy Some BIPs 
.
,
