Priming with D-180

Discussion in 'Homebrewing' started by Naugled, Oct 7, 2013.

Thread Status:
Not open for further replies.
Page 2 of 2
  1. Naugled

    Naugled Pooh-Bah (1,944) Sep 25, 2007 New York
    Pooh-Bah


    I agree, I plan to try one. I have some D-180, D-45 and I'm going to pick one more up more, either the golden or simplicity.

    I'll report back in a few weeks.
     
    #21 Naugled, Oct 9, 2013
    JohnSnowNW and kjyost like this.
  2. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Awesome. Looking forward to seeing the results.
     
    #22 VikeMan, Oct 9, 2013
  3. kjyost

    kjyost Initiate (0) May 4, 2008 Canada (MB)

    Then potentially a new excel file :stuck_out_tongue:
     
    #23 kjyost, Oct 9, 2013
  4. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    More than likely.
     
    #24 VikeMan, Oct 9, 2013
  5. Homebrew42

    Homebrew42 Initiate (0) Dec 20, 2006 New York

    Why not add the D180 in the fermenter, let it ferment out, and then prime as normal so you don't have to worry about the fermentability of the syrup?

    Personally I'm not a big advocate of priming with "alternative sugars" for this very reason. The point of priming is to create carbonation, if you can't do that in a predictable, reliable fashion then that's no bueno. If I have a sugar that I want to use to add color/flavor I add it to the boil/fermenter, when it comes to priming though I use something that's easily measurable and predictable.
     
    #25 Homebrew42, Oct 9, 2013
    MrOH and Tebuken like this.
  6. Naugled

    Naugled Pooh-Bah (1,944) Sep 25, 2007 New York
    Pooh-Bah

    You and your logic. I agree that would be a better way to go.

    Background: I'm kind of throwing in some last minute splits to an experimental Porter. I have a porter that I've split into three, I bottled one portion as is, the other two I've pitched two different bretts. I'd now like to split each of the bretts, bottle half of each with surcrose and half with D-180. So I was thinking it would be easy to just dose the bottles with D-180. Turns out, it's not that straight forward.

    I guess I could bottle half of each as is with sucrose, then add the D180 to the remaining beer, wait for that to ferment out, then bottle that with sucrose as well.

    But in the mean time I've started the forced fermentation on the D-180.
    [​IMG]

    The hydrometer and refractometer both read 1.032 for a 1lb to 1gal mix ratio. I plan to read the FG Saturday morning, ~60 hour mark
     
    #26 Naugled, Oct 10, 2013
  7. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Cool. So if those 32 points are 100% fermentable, you ought to get a FG around 0.993 (with apparent attenuation of about 122%).
     
    #27 VikeMan, Oct 10, 2013
  8. Naugled

    Naugled Pooh-Bah (1,944) Sep 25, 2007 New York
    Pooh-Bah

    Right, that's my prediction as well. After measuring the apparent atten I plan to boil off the alcohol (and top off with H2O) to measure the real atten as well.
     
    #28 Naugled, Oct 10, 2013
  9. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Now that's hardcore. Rock on!
     
    #29 VikeMan, Oct 10, 2013
  10. Tebuken

    Tebuken Initiate (0) Jun 6, 2009 Argentina


    Just divide 122 by 1.23 and you are going to get a very close real atten.
     
    #30 Tebuken, Oct 10, 2013
  11. Naugled

    Naugled Pooh-Bah (1,944) Sep 25, 2007 New York
    Pooh-Bah

    Here are some early results.

    D-180: OG 1.032, FG 1.0015, apparent attenuation calculated at 95%, real attenuation calculated at 78%
    Sucrose: OG 1.046, FG 0.9950, apparent attenuation calculated at 111%, real attenuation calculated at 91%
    D-45: tbd
    Simplicity: tbd

    All samples spent 2.5 days on a stir plate and 2.5 days at 65F resting. I used a finish hydrometer for the FG to get a more accurate reading. I have not boiled off the alcohol to measure the real atten yet.

    I'm not sure why the table sugar didn't ferment out more completely. I may repeat all with a different yeast. I used Safale US-05 for this run.
     
    #31 Naugled, Oct 17, 2013
  12. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Interesting. How confident are you with the calibration of the FG hydrometer? I can't think of any reason sucrose shouldn't have been completely used (with any ale/lager yeast) in that time.
     
    #32 VikeMan, Oct 17, 2013
  13. ryane

    ryane Initiate (0) Nov 21, 2007 Washington


    unless you can pull a vacuum on the liquid you'll never get close to getting all of the alc out. Is there some way you plan on compensating for this?
     
    #33 ryane, Oct 17, 2013
  14. Naugled

    Naugled Pooh-Bah (1,944) Sep 25, 2007 New York
    Pooh-Bah

    Well I'm confident at the 0 mark. It seems to measure distilled water accurately and you can see it move with temperature changes. But I haven't checked other levels. I'll mix up a 1.020 solution and check it. I think that's the top end.
     
    #34 Naugled, Oct 17, 2013
  15. Naugled

    Naugled Pooh-Bah (1,944) Sep 25, 2007 New York
    Pooh-Bah

    I thought about using a vacuum. After reading about removing the alcohol I realized it may not be possible for me to do it at home. But I may still try just to see how much I can get out, knowing that it won't be all of it.
     
    #35 Naugled, Oct 17, 2013
Page 2 of 2
Thread Status:
Not open for further replies.