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Priming sugar for barrel aged beer

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  • Priming sugar for barrel aged beer

    We are about to bottle a batch of beer using priming sugar/dextrose. We have no instruments to precisely calculate the amount of CO2 trapped in this 4 months old beer sitting in whiskey barrel at room temperature. Is it safe to evaluate the amount of residual CO2 to "0" in my priming sugar calculation? Has anyone analyzed the CO2 in such conditions?

    I was aiming at 2.6 CO2/vol, so sugar for 2.55 + possible remaining CO2, which brings me to 9,435g/liter

    Zb

  • #2
    Bottled some today at about the same age (summer here) was as flat as a tack.
    Head Brewer Rocks Brewing Co.
    Sydney, Aust
    scotty@rocksbrewing.com

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    • #3
      Bung

      Was the barrel hard bunged? Did you hear any CO2 escaping when you opened the bung? Could give you an idea of how much CO2 was present in the barrel head space.

      I'm guessing at "room" temperature that most of the CO2 has left solution...

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