DarrenC5 Posted May 12, 2011 Share Posted May 12, 2011 Hi all New to Brewing and forums, so 'Hello' to everyone. Just a quick question....I am now ready to bottle my first batch of Coopers Australian Lager, all indications are that fermentation has finished and final gravity reading is 1003. I now plan to bulk prime by transferring my brew into my spare barrel and priming with coopers carb drops, (all 60 as I have 40 630ml bottles to fill) and then transferring it into the bottles via the tap. I was planning to prime the barrel and then leave it for 24 hours before bottling, is this a good idea or does the brew need to go into the bottles immediately ???? Cheers Link to comment Share on other sites More sharing options...
Guest Posted May 12, 2011 Share Posted May 12, 2011 are you sure you are reading that right? 1003 is almost water!! a hydrometer should read 1000 in tap water. what temperature are you calibrated to compared to the temperature of the beer you are testing? Link to comment Share on other sites More sharing options...
DarrenC5 Posted May 12, 2011 Author Share Posted May 12, 2011 Temperature of brew is around 22C, original gravity was 1040 and now reading 1003. Must admit they I am new to this...do you think that something is wrong? Link to comment Share on other sites More sharing options...
DarrenC5 Posted May 12, 2011 Author Share Posted May 12, 2011 Hi again Just done another check and final gravity now reads between 1006 and 1004, temp of brew is at 22C, original check it was around 24C. Does this sound better? Link to comment Share on other sites More sharing options...
The Brew Master Posted May 12, 2011 Share Posted May 12, 2011 Welcome to the forum Darren, I wouldn't bulk prime with carb drops, you are defeating the purpose that they are made for. Just bulk prime with sugar then you can bottle. [rightful] Cheers, Peter Link to comment Share on other sites More sharing options...
DarrenC5 Posted May 12, 2011 Author Share Posted May 12, 2011 Thanks Peter, is regular caine sugar ok for priming or do I need the brewing kind. Link to comment Share on other sites More sharing options...
The Brew Master Posted May 12, 2011 Share Posted May 12, 2011 Darren, Just use white sugar or dextrose. You will find the amount in other posts. I keg my beers then use carbonation drops when I bottle the remainder of the brew. Good luck & enjoy. Cheers, Peter Link to comment Share on other sites More sharing options...
DarrenC5 Posted May 12, 2011 Author Share Posted May 12, 2011 Cheers Peter javascript:insertsmiley('[happy]%20','/yaf/images/emoticons/cus_happy.gif') Link to comment Share on other sites More sharing options...
Guest Posted May 13, 2011 Share Posted May 13, 2011 I now plan to bulk prime by transferring my brew into my spare barrel and priming with coopers carb drops, (all 60 as I have 40 630ml bottles to fill) and then transferring it into the bottles via the tap. As mentioned above, don't use the carb drops if you are bulk priming. Just use sugar. Also, don't transfer the beer via the tap alone. If by this you mean that you will put the bottles up to the tap and turn it on to transfer that is. You should have a bottler. Put this into the tap then you are able to fill the bottles up from the bottom which will reduce the amount of oxygen entering the bottle. I was planning to prime the barrel and then leave it for 24 hours before bottling, is this a good idea or does the brew need to go into the bottles immediately ???? When you rack onto the priming solution, ensuring it is mixed through, don't leave it for 24 hours. You will need to transfer to the bottles when it is mixed. Here is a link to a Priming Calculator. Use it to calculate how much sugar to bulk prime with. Link to comment Share on other sites More sharing options...
DarrenC5 Posted May 13, 2011 Author Share Posted May 13, 2011 Brilliant, thanks, I did wonder about filling from the tap, I don't have a bottler, but I may be able to rig something up with a bit of DIY. Cheers Darren Link to comment Share on other sites More sharing options...
TrevorS5 Posted May 13, 2011 Share Posted May 13, 2011 the first one is the worst one lol i have started priming bottles with 1 tsp of ALDI sugar it seems a lot better than all the other comercial brands good luck and happy drinking with patience and time the beer gets better and taster,just bottled a cheq pilsner with abv of 6.9% slight mishap with dextrose when pitching and just pitched a belgian golden ale at 1046. Yum and cant wait to drink. Link to comment Share on other sites More sharing options...
DarrenC5 Posted May 13, 2011 Author Share Posted May 13, 2011 Thanks Trevor, I am a bit dubious at how it will turn out, I have put a small sample into a test tube this morning, smells great, tastes.. 'well as I would imagine a warm flat lager would taste'. Will be bottling tonight. It is still slightly cloudy, but I am hoping a couple of weeks in a bottle will sort it all out. What is the preferred secondary fermenting period for a pint sized bottle, I am hoping it will be ready for a party that I have planned in three weeks time. Cheers Darren Link to comment Share on other sites More sharing options...
Guest Posted May 13, 2011 Share Posted May 13, 2011 will really depend on a number of factors, temperature is one.. 3 weeks is still quite young but I have been known to be getting into them at that sort of time frame... I have a habbit now of doing 4 grolsch/stubbies with every brew... 2 - 4 - 6 - 8 weeks... I mostly make it to 6 weeks and its on for the lot[lol] Link to comment Share on other sites More sharing options...
DarrenC5 Posted May 13, 2011 Author Share Posted May 13, 2011 Ok thanks mate, maybe better to get down to the super market just in case, but I will crack one open and see what results I get. Link to comment Share on other sites More sharing options...
Guest Posted May 14, 2011 Share Posted May 14, 2011 Provided the bottles are sealed and sit at around ~18C then 2 weeks should be fine to carbonate. I start drinking mine at 2 weeks but it is still very young and should get better with a bit of age. 3 weeks should be ok. Link to comment Share on other sites More sharing options...
DarrenC5 Posted May 14, 2011 Author Share Posted May 14, 2011 Thanks Bill, I shall let you know how I get on. Link to comment Share on other sites More sharing options...
weggl Posted May 14, 2011 Share Posted May 14, 2011 Darren, bulk prim at the rate of 8gm /L, boil some water and disolve the sugar in it,1/2 L of water will be plenty. Put that in the 2nd tub and run the beer into it through a hose carefull not to get air mixed in. don't let it splash. When it is full give it a stir, again don't let air get stired in. Good luck. Warren Link to comment Share on other sites More sharing options...
Muddy Waters Posted May 15, 2011 Share Posted May 15, 2011 I reckon 500ml is a bit much. More of a 1 cup man myself...not that it makes a big difference I guess [biggrin] Link to comment Share on other sites More sharing options...
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