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proper priming
i've been thinking a lot lately about proper saturation of co2 thru bottle conditioning lately and trying to nail down the basics. i've been using this link quite a bit
http://www.brewery.org/library/YPrimerMH.html
but still feel like i need it dumbed down a little. not so much a math geek anymore. does anyone have any tips that might help me understand the process a little better?
It's a temperature thing.....CO2 dissloves in solution easier at cooler temperatures than it does at warmer temperatures......to achieve the proper carbonation for the same beer at different tempeatures it would require different amounts of priming sugar.......if you bottled 1/2 of a batch at 60 degrees and 1/2 of a batch at 70 degrees.....the batch that's at 70 degrees would require more sugar than the batch at 60 to get the same carbonation......the problem is that one time you might have a batch that carbonated good and do everything the same the next time but your bottling temperature was different.....you also need to keep within the temperature range of the yeast you are using......you can't carbonate an ale at 40 degrees......the same for force carbonating, more CO2 preesure at higher temperatures to get the desired level of carbonation.................I hope you can follow this....it just the basic idea.....higher bottling temperature more sugar or if force carbing more CO2 pressure....TO GET THE DESIRED CARBONATION LEVEL.........
I SOUND PRETTY DUMB TRYING TO EXPLAIN 
That's why brewing is an art, not a science.
One of the things I love about this stuff is that there is no "perfect", they're all great, and can all be tweaked, just a little, the next time.
Brew on, enjoy!
dartgod wrote:
I SOUND PRETTY DUMB TRYING TO EXPLAIN
Well he wanted it dumbed down a bit!
I think your explanation is fine. I won't elaborate on it unless more questions arise.
djgray1200 wrote:
http://www.brewery.org/library/YPrimerMH.html
Your link is dead
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