HOMEBREW Digest #5554 Thu 21 May 2009

[Prev HBD] [Index] [Next HBD] [Back]

		Digest Janitor: pbabcock at hbd.org


                 Sponsor The Home Brew Digest!
     Visit http://www.hbd.org/sponsorhbd.shtml to learn how
    Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********

DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a 
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

or by paypal to address serverfund@hbd.org. DONATIONS of $250 
or more will be provided with receipts. SPONSORSHIPS of any 
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your 
tax professional, then see http://hbd.org for available 
sponsorship opportunities.

  RE:  Priming (stevesveil-hbd)
  Re: Priming ("")

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * The HBD Logo Store is now open! * * http://www.hbd.org/store.html * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Beer is our obsession and we're late for therapy! * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * NOTE: With the economy as it is, the HBD is struggling to meet its meager operating expenses of approximately $3400 per year. If less than half of those currently directly subscribed to the HBD sent in a mere $5.00, the HBD would be able to easily meet its annual expenses, with room to spare for next year. Please consider it. As always, donors and donations are publicly acknowledged and accounted for on the HBD web page. THank you Send articles for __publication_only__ to post@hbd.org If your e-mail account is being deleted, please unsubscribe first!! To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!** IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to the digest as we cannot reach you. We will not correct your address for the automation - that's your job. HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at http://hbd.org. LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go instead to http://homebrewfleamarket.com and post a free ad there. The HBD is a copyrighted document. The compilation is copyright HBD.ORG. Individual postings are copyright by their authors. ASK before reproducing and you'll rarely have trouble. Digest content cannot be reproduced by any means for sale or profit. More information is available by sending the word "info" to req@hbd.org or read the HBD FAQ at http://hbd.org. JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning, and Spencer Thomas
---------------------------------------------------------------------- Date: Thu, 21 May 2009 14:14:20 -0700 (PDT) From: stevesveil-hbd at yahoo.com Subject: RE: Priming I have a different question ... After the priming solution has been mixed into the beer can it stratify/separate? Do you need to keep mixing it? Or is this just homebrew folk lore? Thanks for any insight, Steve Seeley Shingle Springs, CA Between Sacramento and Tahoe just off HW50 Return to table of contents
Date: Thu, 21 May 2009 18:12:00 -0700 From: "" <chrisn at wt.net> Subject: Re: Priming I've been kegging for years now, but recently I've been priming my kegs, mainly because getting my CO2 bottle filled has become more difficult. I prime my kegs so I can use nature to carbonate instead of the bottle. I will typically use 1/2 cup of table sugar, boiled in about 1-2 cups of water, for a 5 gallon corny. One practice I developed when I was bottling, but I have not seen in this discussion, is adding the sugar syrup to the beer while hot; that is, why cool it to room temperature? I'll siphon about a gallon into the keg (or bottling bucket, when I was bottling), then add the near boiling syrup. My reasoning is that a cup or two of boiling sugar solution is going to be brought down to ambient pretty quickly when it hits the beer, so what difference is it going to make? If it isn't going to make any difference, then why spend the time and effort to cool it? Maybe the cold syrup has a harder time mixing with the beer. I've been doing it this way for years, and I haven't noticed any problem. Obviously, in the keg, it will eventually mix completely due to diffusion, but I don't think the hot syrup is harming my beer. Is there something I'm missing? Chris North Return to table of contents
[Prev HBD] [Index] [Next HBD] [Back]
HTML-ized on 05/22/09, by HBD2HTML v1.2 by KFL
webmaster@hbd.org, KFL, 10/9/96