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Brews & Views Bulletin Board Service * Brews and Views Archive 2010 * Archive through April 28, 2010 * Spiese? < Previous Next >

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David Perry
Junior Member
Username: Yax75

Post Number: 28
Registered: 12-2009
Posted From: 151.145.238.92
Posted on Sunday, April 18, 2010 - 03:31 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

My last brew I saved about 1 L of wort at 1.054 sg, my intention is to use this for priming my beer. Thing is I cannot find much information or a calculator to tell me how much I should be using to prime with. Any help here would be great guys. Oh and Bill love the article in BYO.


Thanks

Dave
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 11590
Registered: 01-2002
Posted From: 24.141.103.148
Posted on Sunday, April 18, 2010 - 04:37 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Is your batch size 5 gallons? What was the fermentation temperature? And what carbonation level are you seeking? The amount to use for priming depends on those variables.
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 11591
Registered: 01-2002
Posted From: 24.141.103.148
Posted on Sunday, April 18, 2010 - 06:25 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

At any rate, your 1 liter of wort with a gravity of 1.054 is 13.33 degrees Plato, or percent sugar by weight. It weighs 1054 grams, of which 140.5 grams (1054 * 0.1333) are extract (sugar). However, the extract is likely only about 75 percent fermentable, so its equivalent is really 105.4 grams (if you prime with table sugar). Corn sugar is 9 percent water, so your wort is the equivalent of 115.8 grams of corn sugar.

Calculate the amount of priming sugar you need (it's much more accurate to do so by weight) and factor in the contribution of your speise. That should give you accurate priming.

For example, if you have 5 gallons of beer fermented at 68 degrees F, and your desired carbonation level is 2.0 volumes of CO2, it would require 78.5 grams of table sugar or 86.5 grams of corn sugar. By comparing that with the sugar content of your speise, you can determine that you would need 747 ml (86.5 / 115.8) of speise. That's 750 ml in round numbers.

(Message edited by BillPierce on April 18, 2010)
 

David Perry
Junior Member
Username: Yax75

Post Number: 29
Registered: 12-2009
Posted From: 151.145.238.92
Posted on Monday, April 19, 2010 - 06:05 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Cool thanks Bill. I am looking at 3 gallons and a carb level of around 2.4 to 2.5. Temperature is 19 C.
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 11594
Registered: 01-2002
Posted From: 24.141.103.148
Posted on Monday, April 19, 2010 - 11:45 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

David, using the same formulas, a volume of 3 US gallons, a fermentation temperature of 19 C and a carbonation level of 2.45 volumes, you should prime with 615 ml of speise.

This discussion prompted me to add a few cells and a formula to the carbonation section of my brewing spreadsheet.
 

David Perry
Junior Member
Username: Yax75

Post Number: 31
Registered: 12-2009
Posted From: 151.145.238.93
Posted on Tuesday, April 20, 2010 - 06:39 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Glad I could be a form of inspiration. Do you have a link to your brewing spreadsheet? And thanks for the info, it will help greatly.
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 11601
Registered: 01-2002
Posted From: 24.141.103.148
Posted on Tuesday, April 20, 2010 - 10:13 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

http://home.cogeco.ca/~billpierce/beercalc.xls