LlewellynT Posted January 12, 2011 Share Posted January 12, 2011 Hi Guy's, I have just spoken to a brewer who was touting 'Batch carbonation' - anybody tried this? The other question is about using brown sugar as carbonation in dark ale or stout - any clues as to what the outcome would be? I would rather not chance it until I know more. Must be the Scots in me , I dont want to waste even 1 bottle![wink] Link to comment Share on other sites More sharing options...
AnthonyR1525228508 Posted January 13, 2011 Share Posted January 13, 2011 Save the brown sugar for roasting apples. Use white sugar or dex (if you have to) for carbonation. Link to comment Share on other sites More sharing options...
Matty A Posted January 13, 2011 Share Posted January 13, 2011 Like ParraL said, leave the brown sugar in the cupboard. I Batch carbonate and I use around 180 - 185g of Dextrose per a 23L batch. Batch Carbonating is very helpful espeacially if you have differant size bottles. Matty Link to comment Share on other sites More sharing options...
GeorgeB Posted January 13, 2011 Share Posted January 13, 2011 Yep, I agree with the first two responses. Some have also touted the virtues of batch priming with dry malt extract - but as a scientist/home brewer friend of mine said, sugar is sugar, bubbles are bubbles. Why spend the extra money? Link to comment Share on other sites More sharing options...
PB2 Posted January 13, 2011 Share Posted January 13, 2011 Batch Carbonation = Bulk Priming on this and other Australian sites [biggrin] Link to comment Share on other sites More sharing options...
LlewellynT Posted January 14, 2011 Author Share Posted January 14, 2011 Thanks Guy's. Matty, I think I'll try that. As for the brown sugar - it's history! [rightful] Link to comment Share on other sites More sharing options...
Matty A Posted January 14, 2011 Share Posted January 14, 2011 For a stout I would probably even use less dextrose as it isn't supposed to be as carbonated. Maybe around the 155g mark although it depends on preference really as some would go as low as 140g Link to comment Share on other sites More sharing options...
LlewellynT Posted January 15, 2011 Author Share Posted January 15, 2011 I have just been reading on another website about using fructose. Seems like this could also be an option?[happy] Link to comment Share on other sites More sharing options...
PB2 Posted January 16, 2011 Share Posted January 16, 2011 Any fermentable sugar may be used for priming. The main points to consider: 1. ease of use 2. consistency of carbonation level - simple sugars are likely to give more consistent results 3. availability I keg most of my beer and use white sugar for priming [wink] Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.