Bottling for the second time tonight

[Dave Savoie]

I have purchased a tap to convert one of my primary's into a bottling bucket does anyone have any tips they can share as Im new to this

How much priming sugar per 5 gallon of beer would 250g be sufficient for 19L

also how much water should I boil to dilute the sugar ?

How much head space should I use in a picaroons bottle

[Shawn]

I'd use an online carbonation calculator, like the one at tastybrew.com. How much carbonation you want will depend on the style and your tastes...  if you're looking for "average" or "moderate" carbonation, 2.5 volumes CO2 is a good estimate. Based on your beer volume, beer temp, and the 2.5, it'll tell you how much sugar you need (corn or cane).

250 mL-500 mL water should be good.

[Shawn]

As for head space, are you using the bottling wand? I just always fill up to the top of the bottle, the amount of space left when you remove the wand is a good amount.

Say about an inch or so..?

[Dave Savoie]

No bottling wand but the tap I have to drain from bottling bucket will have a hose attached the length of the bottles

Is there any specific benefits for bottle carbing a stout VS Kegging ?

[Shawn]

Hmmm, not that I can think of. If it's not a Russian Imperial Stout or something, it probably won't require a whole lot of aging (which I assume you wouldn't want to do in a keg, unless you have a lot of spare kegs).

Of course, there's always the benefit of being able to take beer with you to share or what-not when you bottle, versus kegging. But kegging has its share of benefits too, naturally.

[Dave Savoie]

Just curious about the size of bubbles as and example

Champagne force carbed tends loose its fizz much faster than a french champagne bottle carbed

(taken from a post on a website)

just wondering if this has and science behind it or just an observation Hmmmmm looks like more reading for me at work today

[Shawn]

My understanding would be that CO2 in solution is CO2 in solution, regardless of whether it's force-carbed or bottle-conditioned.

Bottle-conditioning is just more of a crap shoot... even if you know your exact volume, beer temp, and target CO2, it's difficult to hit that target all the time with every beer. Dialing in the carbonation when kegging, and waiting for that to be reached is definitely an easier and probably more-accurate approach in the long run.

[Dave Savoie]

I figure i'm going to be bottling a bit of beer soon due to moving and only having one operational keg and 3 Carboys full of beer maybe i should stop brewing so much

[Jmac00]

attach a bottling wand/filler to the hose and it'll give you a perfect fill each time...

[JohnQ]

I'd borrow a keg, force carb and bottle using the gun before you sell it to me.
If you're using pepsi kegs, I have a couple of empties about I could lend you if you'd like.
JW

[Dave Savoie]

I could hook up the beer gun but my system is a bit finicky and don't dare hook it up ill end up getting a damn leak or something