Hello,

How much light DME should I put into the wort just before bottling to get
the right amount of carbonation for a stout?

Thanks in advance!

Steve

Steve wrote:[color=blue]
>
> Hello,
>
> How much light DME should I put into the wort just before bottling to get
> the right amount of carbonation for a stout?
>
> Thanks in advance![/color]

I would have to say none...use corn sugar instead. It's much more
reliable than DME for priming, and there's no advantage to using DME in
either quality of carbonation or flavor. One thing you might want to
consider if your impy is really strong (over, say, 1.080 or so OG) and
has been in the secondary for several months, is to add some extra yeast
to the bottling bucket. A high gravity beer left in secondary for a
long time can be difficult to carbonate due to poor yeast
health...adding a pack of dry yeast (it doesn't matter if it's ale
yeast, champagne, or wine yeast) can help a lot.

------------>Denny

--
Life begins at 60 - 1.060, that is.

Reply to denny_at_projectoneaudio_dot_com

Denny Conn wrote:[color=blue]
> Steve wrote:
>[color=green]
>>Hello,
>>
>>How much light DME should I put into the wort just before bottling to get
>>the right amount of carbonation for a stout?
>>
>>Thanks in advance![/color]
>
>
> I would have to say none...use corn sugar instead. It's much more
> reliable than DME for priming, and there's no advantage to using DME in
> either quality of carbonation or flavor. One thing you might want to
> consider if your impy is really strong (over, say, 1.080 or so OG) and
> has been in the secondary for several months, is to add some extra yeast
> to the bottling bucket. A high gravity beer left in secondary for a
> long time can be difficult to carbonate due to poor yeast
> health...adding a pack of dry yeast (it doesn't matter if it's ale
> yeast, champagne, or wine yeast) can help a lot.
>
> ------------>Denny
>[/color]
And if the added yeast is more attenuative than the original couldn't
you end up with bottle bombs?
I'm sure it's been done, but as a rule of thumb using champagne or wine
yeast should be avoided, no?

rb wrote:
[color=blue]
> And if the added yeast is more attenuative than the original couldn't
> you end up with bottle bombs?
> I'm sure it's been done, but as a rule of thumb using champagne or wine
> yeast should be avoided, no?[/color]

For bottling, it's not really an issue. I prefer to use ale yeast, but
have used champagne yeast with no ill effects. There's so little
fermentables there, it doesn't much matter.

---------->Denny
--
Life begins at 60 - 1.060, that is.

Reply to denny_at_projectoneaudio_dot_com