BeerBorg

Thanks Mash...
The fermenter is in a mini fridge and staying around 62 degrees. Plan on leaving it there 3 weeks. Using Safale S-04. Wasn't sure whether to take it out and let it sit until 68-70 before bottling or just bottle and let it sit at room temp-74 for 4 weeks.
Sounds like either way will work ? I guess.

In an ideal world, cold crash for 3 days as close to 32 as you can get. Then setup your bottles, take the fermenter out, and bottle right away (don't let it come back to room temp). If possible, slightly angle the fermenter to let the trub compact away from the spigot.

As to impact on flavor, in a blind test no one is going to tell the difference between table sugar, sugar cubes, carb drops, or anything else.

Thanx RickBeer....
Will do....I use a "bottling wand" which pretty much catches everything and lets ya know. Conical cylinders really help too.

FedoraDave wrote:I'm glad you made the right choice for yourself. They're all good, as I said before, as long as they work for you.

I batch primed from Day One, and went the route of a bottling bucket and bottling wand. It's what has worked for me for eight years.

I have now been using a bottling bucket & bottling wand for 2 months now using corn sugar. This method is working great for me. The Domino Dots gave me a few (over carb) problems when I used some PET Bottles I purchased.
(Bottles and sometimes Caps splitting)=losing beer.
I use mostly glass beer bottles now and a few PET bottles with no more Carb problems. Now with a good scale and online calculators, I can fine tune my priming solutions/carbonation for different styles of beers as I progress.
Just did my first AG BIAB 2 weeks ago and fermenting nicely.

Thanx again to all for the advice for us Nu-Broozers !

Ricklust wrote: I have now been using a bottling bucket & bottling wand for 2 months now using corn sugar. This method is working great for me. The Domino Dots gave me a few (over carb) problems when I used some PET Bottles I purchased.
(Bottles and sometimes Caps splitting)=losing beer.
I use mostly glass beer bottles now and a few PET bottles with no more Carb problems. Now with a good scale and online calculators, I can fine tune my priming solutions/carbonation for different styles of beers as I progress.
Just did my first AG BIAB 2 weeks ago and fermenting nicely.

I bottle primed for a couple years until I started doing all 5 gal batches then batch primed and never looked back. It's like most everything in home brewing, taking that next step can sound scary but then you wonder why you never did it before and wished you had of. You will like the AG and ask questions on that as needed also.

mashani wrote:Are you talking about dots that all look intact, or ones where the corners got knocked off by the box getting bashed up a bit?

Intact and undamaged. Too bad too b/c two per one liter bottle for a 2.5 G batch was too convenient.

Switched to dissolving a couple grams of sugar in warm water then switched again to speise.
The best part about speise is the benefit of a little extra volume (~1/2L).

HerbMeowing wrote:

mashani wrote:Are you talking about dots that all look intact, or ones where the corners got knocked off by the box getting bashed up a bit?

Intact and undamaged. Too bad too b/c two per one liter bottle for a 2.5 G batch was too convenient.

Switched to dissolving a couple grams of sugar in warm water then switched again to speise.
The best part about speise is the benefit of a little extra volume (~1/2L).

Interesting Herb...I had to look "Speise" up and found this:

http://www.brewwiki.com/index.php/Speise

A little to advanced for me...but...interesting indeed.

Ricklust wrote:Interesting Herb...I had to look "Speise" up and found this:

http://www.brewwiki.com/index.php/Speise

A little to advanced for me...but...interesting indeed.

Pretty simple process.
Use the Brewersfriend calculator to find out how much wort to add to the bottling bucket.
Proceed packaging per usual.

https://www.brewersfriend.com/gyle-and- ... alculator/

I recover wort for speise by chilling the trub.
2 QT trub yields ~1 QT wort.

Ricklust wrote:Interesting Herb...I had to look "Speise" up and found this:

http://www.brewwiki.com/index.php/Speise

A little to advanced for me...but...interesting indeed.

Pretty simple process.
Use the Brewersfriend calculator to find out how much wort to add to the bottling bucket.
Proceed packaging per usual.

https://www.brewersfriend.com/gyle-and- ... alculator/

I recover wort for speise by chilling the trub.
2 QT trub yields ~1 QT wort.