Just when I thought there wasn't anything else to know...
This is what I have learned about sugar:
Opinions are like but holes .. everyone's got one and usually they stink... right?
Refined Sugar.. probably Tate and Lyle here in England
Dry Malt Extract can take longer, which can also
Leave my bottles with a Krausen line.. why would I want that?
I presently don't want the sugar to contribute any flavours as can happen with unrefined
Its cheap
Its available everywhere
For the record regular sugar is almost all Sucrose, which is a disaccharide combination of the monosaccharides glucose and fructose.
Some people say that Dextrose is better, which is naturally occurring Glucose. Maybe at some point I'll go for either of these two. But not until I have a good reason to.
Mini-Kegs require 1/3rd sugar
Yes this will lead to less carbonation than bottles, but it will allow the bear to be served into a glass without being mostly bubbles.
The Problem:
Most batches I plan to mostly mini-keg, with what is left going into bottles.
Conventional wisdom states you rack from your primary into a bottling bucket, into which goes your priming solution of your chosen sugar.
Another option is to put the priming sugar into the primary fermenter and allow to settle.
Both of these options assume the same amount of priming sugar is required and thus the same racking method is being used.
The Possible Solution:
Make a sugar and water solution that contains a specific amount of sugar so that this can be dispensed into each container using a syringe.
It should be possible to come up with a volume of water and a weight of sugar and make a solution of a specific gravity. I will most certainly not be the first person on the planet to try this approach but google isn't leading me to these people so I will have to figure this one out.
This is what I have learned about sugar:
Opinions are like but holes .. everyone's got one and usually they stink... right?
Refined Sugar.. probably Tate and Lyle here in England
Dry Malt Extract can take longer, which can also
Leave my bottles with a Krausen line.. why would I want that?
I presently don't want the sugar to contribute any flavours as can happen with unrefined
Its cheap
Its available everywhere
For the record regular sugar is almost all Sucrose, which is a disaccharide combination of the monosaccharides glucose and fructose.
Some people say that Dextrose is better, which is naturally occurring Glucose. Maybe at some point I'll go for either of these two. But not until I have a good reason to.
Mini-Kegs require 1/3rd sugar
Yes this will lead to less carbonation than bottles, but it will allow the bear to be served into a glass without being mostly bubbles.
The Problem:
Most batches I plan to mostly mini-keg, with what is left going into bottles.
Conventional wisdom states you rack from your primary into a bottling bucket, into which goes your priming solution of your chosen sugar.
Another option is to put the priming sugar into the primary fermenter and allow to settle.
Both of these options assume the same amount of priming sugar is required and thus the same racking method is being used.
The Possible Solution:
Make a sugar and water solution that contains a specific amount of sugar so that this can be dispensed into each container using a syringe.
It should be possible to come up with a volume of water and a weight of sugar and make a solution of a specific gravity. I will most certainly not be the first person on the planet to try this approach but google isn't leading me to these people so I will have to figure this one out.
No comments:
Post a Comment