For priming I put the sugar water in a "bottling bucket" and then rack the beer into that (with a hose set in the bottom to minimize splashing) and then bottle from that.. I'm considering using some ascorbic acid in a future brew (a NEIPA which are more sensitive to oxidation) but am thinking of following your idea of mixing it in with the priming sugar solution. Thanks for the idea.
@@Beerstories Yeah.. I was watching another video that mentioned using ascorbic acid to help with minimizing oxidation but they didn't go into detail about when\where\how to use it. Looked it up and found your video which made it easy. Thanks again.
That is pretty much how I prepare my bottles for bottle conditioning. I've seen several videos in which they say this is a waste of time, and you should add it to the beer and then bottle, but that requires transferring it from the fermenter, and then bottling, which adds a further step to the process. I'll stick to doing it your way.
@@Beerstories I just wondered if adding ascorbic acid to the bottle can affect conditioning by minimising yeast growth? Or is there plenty of yeast already present?
Today I just bottled (4 - one liter bottles with carb caps for forced carbonation) my test recipe Session Hazy IPA and I added 0.25 grams of ascorbic acid to each bottle. (1 gram total for a 1 gallon batch). Watching your video, I thought I may have put too much in. Glad to hear that's probably not the case. Double checking my instructions confirmed that. I think if I bottle a big batch of this I'll probably just add everything to the bottling bucket like another viewer said. Great video. Great info. 👍🍺 Cheers!
Thanks :) It sounds like a little too much. You might be able to taste some more citrus and get a little more trat beer out of it. I use 1 gram for 20 liters.
@@Beerstories I've started doing this with a soap dispensing bottle and it works instead of a spray bottle but it's almost the same thing. The bottle was new and never had soap in it, I brought it in the pound store.
@@Pingwinho I've stopped using a bottling bucket as I brought a conical fermenter. I remove an amount of the yeast and trub from the very bottom via the valve and the bottle via the valve on the side, a very small amount of trub comes through but that's all. I'm trying to remove any stages that can oxygenate the beer.
You could, but I'm really attentive on not letting oxygen in. From the moment I pitch the yeast to the moment I'm bottling, I don't want to expose the beer to any oxygen. When I'm kegging it's all oxegyn free and the beer is not exposed to oxygen before hitting the glass.
Thnks for your video! Just have one question... you say you wont taste it in the beer but if i put a tiny bit in a glass of water i can, how can this be?
You’re welcome 😃🍻 I can’t taste 1g in 20 liters of hoppy beer. I accidently added 5 grams in 25 liters to an IPA and that had a sour bite to it. It would be interesting to make an experiement on where the flavor threshold is actually at. Do you have a small scale? I just tried adding 0,29g (couldn’t hit 0,25g 😉 ) and added that to 5 liters of water. I couldn’t taste anything in that. Even with a clean glas of water to compare. So if you stick to the recommended dosis, you should be fine. Unless you are very sensitive to that taste 🤔
I'm wondering how you go about calculating how much of your solution you add to each bottle to oet the right amout of sugar, etc., into each bottle? I see that you use a syringe to dose, but how do you know how many milliliter to add to a bottle?
Hej Lars. kan man tilføje ascorbic acid til din urt, når den CO2 cold-crasher på 3. dagen, så man kan få den på flasker efterfølgende? Hvis ja, hvor meget skal man så tilføje til 17l. urt?
Der er 1 gram fint. Hvordan vil du tilsætte det? Vil du åbne gærspanden? Hvis man ikke coldcrasher under tryk, så suges der ret meget ilt ind til øllet, da der kommer undertryk i gærspanden. Så vælger man at coldcrashe i gærspand uden tryk, så er det en rigtig god ide at give det askorbinsyre.
@@Beerstories Ville gøre det via 0.5dl varmt vand 70g nedkølet til evt 20grader og så via overtryk "closed transfer" fra 500ml flaske med co2 (2bar) til Fermzilla (1bar).
For priming I put the sugar water in a "bottling bucket" and then rack the beer into that (with a hose set in the bottom to minimize splashing) and then bottle from that.. I'm considering using some ascorbic acid in a future brew (a NEIPA which are more sensitive to oxidation) but am thinking of following your idea of mixing it in with the priming sugar solution. Thanks for the idea.
Your welcome :) I'm so glad you can use it :) I would especially be careful with a NEIPA
@@Beerstories Yeah.. I was watching another video that mentioned using ascorbic acid to help with minimizing oxidation but they didn't go into detail about when\where\how to use it. Looked it up and found your video which made it easy. Thanks again.
@@br3wsan, I'm very glad to hear that :) Thanks :)
works great on NEIPAS, i always add Ascorbs but in a bigger amount, 3-5g per 5 galllons
@@chamiboy1 That's how much Genus Brewing suggest adding to the mash, but 1/4 that for bottling.
This is exactly how I envisioned doing this process! Glad someone else has tried it before me. Probst!
Cool, I'm glad you liked it :)
That is pretty much how I prepare my bottles for bottle conditioning. I've seen several videos in which they say this is a waste of time, and you should add it to the beer and then bottle, but that requires transferring it from the fermenter, and then bottling, which adds a further step to the process. I'll stick to doing it your way.
You're doing it the easiest and best way to prevent unnecessary oxygent :)
@@Beerstories I just wondered if adding ascorbic acid to the bottle can affect conditioning by minimising yeast growth? Or is there plenty of yeast already present?
@@lafamillecarrington There is plenty of yeast :)
Today I just bottled (4 - one liter bottles with carb caps for forced carbonation) my test recipe Session Hazy IPA and I added 0.25 grams of ascorbic acid to each bottle. (1 gram total for a 1 gallon batch). Watching your video, I thought I may have put too much in. Glad to hear that's probably not the case. Double checking my instructions confirmed that. I think if I bottle a big batch of this I'll probably just add everything to the bottling bucket like another viewer said. Great video. Great info. 👍🍺 Cheers!
Thanks :) It sounds like a little too much. You might be able to taste some more citrus and get a little more trat beer out of it. I use 1 gram for 20 liters.
You could use a spray bottle for priming. might take a bit of fiddling (working out) but in the long term could be a help..
I'm not sure I get what you mean. So you're spraying the sugar water in to the bottles?
@@Beerstories Yes, it's the same dose each time.
@@Beerstories I've started doing this with a soap dispensing bottle and it works instead of a spray bottle but it's almost the same thing.
The bottle was new and never had soap in it, I brought it in the pound store.
@@Margarinetaylorgrease Cool 😊
@@Pingwinho I've stopped using a bottling bucket as I brought a conical fermenter. I remove an amount of the yeast and trub from the very bottom via the valve and the bottle via the valve on the side, a very small amount of trub comes through but that's all.
I'm trying to remove any stages that can oxygenate the beer.
cool. I will try this!
Thanks 😊
could you not add it to the fermenter at some point? like at the start, when dry hoping or before cold crash?
You could, but I'm really attentive on not letting oxygen in. From the moment I pitch the yeast to the moment I'm bottling, I don't want to expose the beer to any oxygen. When I'm kegging it's all oxegyn free and the beer is not exposed to oxygen before hitting the glass.
Thnks for your video! Just have one question... you say you wont taste it in the beer but if i put a tiny bit in a glass of water i can, how can this be?
You’re welcome 😃🍻 I can’t taste 1g in 20 liters of hoppy beer. I accidently added 5 grams in 25 liters to an IPA and that had a sour bite to it. It would be interesting to make an experiement on where the flavor threshold is actually at. Do you have a small scale? I just tried adding 0,29g (couldn’t hit 0,25g 😉 ) and added that to 5 liters of water. I couldn’t taste anything in that. Even with a clean glas of water to compare. So if you stick to the recommended dosis, you should be fine. Unless you are very sensitive to that taste 🤔
@@Beerstories my vit c wasn't dissolved properly in the water sorry
Would you add glyserin in this solution aswell?
No, that would mess up the vol, you have to add and all the calculations. In bottles I would add the glycering directly in the bottle :)
I'm wondering how you go about calculating how much of your solution you add to each bottle to oet the right amout of sugar, etc., into each bottle? I see that you use a syringe to dose, but how do you know how many milliliter to add to a bottle?
Hi Josh, you can see it in this video: th-cam.com/video/vsaDv5sZ_ys/w-d-xo.html
I read somewhere that ascorbic acid can diminish carbonation in the bottle. Have you found that to happen?
Hi, my carbonation is just fine 😊 Where did you read that?
Hej Lars. kan man tilføje ascorbic acid til din urt, når den CO2 cold-crasher på 3. dagen, så man kan få den på flasker efterfølgende? Hvis ja, hvor meget skal man så tilføje til 17l. urt?
Der er 1 gram fint. Hvordan vil du tilsætte det? Vil du åbne gærspanden? Hvis man ikke coldcrasher under tryk, så suges der ret meget ilt ind til øllet, da der kommer undertryk i gærspanden. Så vælger man at coldcrashe i gærspand uden tryk, så er det en rigtig god ide at give det askorbinsyre.
@@Beerstories Ville gøre det via 0.5dl varmt vand 70g nedkølet til evt 20grader og så via overtryk "closed transfer" fra 500ml flaske med co2 (2bar) til Fermzilla (1bar).
Perfekt 😊