- Dec 12, 2012
Exactly, yes. Some beers need higher carbonation than others, and that's one of the biggest reasons I stopped the carbonation drops as well. I just use dextrose (because it's only slightly more expensive than table sugar and it's always good to have dextrose available when you make beers), but yeah I don't even boil it. Just add some to a cup of boiling water, dissolve and pitch. At around 85°C, the mixture is hot enough to be considered "sanitary". Not "sterile", but you don't really case about a sterile environment because the one or two spores the survive aren't going to kill your beer. If the water isn't particularly hot I'll just place the cup for a few turns in the microwave, but yeah then it's fine to pitch, even at hot. I just pitch into the beer direct, give it a swirl, let it stand for a few hours or so at cold-crashed temperatures and then bottle.I use table sugar exclusively. I used to have beer that was so difficult to pour because of over-carbonation.
You also have to keep in mind that the veracious beer styles call for different levels of carbonation.
So I do the batch thing; mix maybe 120 g table sugar with just enough water to cover and then boil for a few minutes to sterilise and then cool it to around 30 C before pouring into a sanitised bottling bucket and then run the wort into the bucket. Some good help is here: https://www.brewersfriend.com/stats/