So, has anyone ever had a problem using the Northern Brewer Priming Sugar Calculator?
I just tried my first two batches and was at a loss until I noticed the Priming Sugar Calculator doesn’t seem right – or I’m missing something. I brewed extract versions of the Caribou Slobber and the Innkeeper. Both were in the primary for 2 weeks, but I got lazy and they both sat in secondaries for 8 weeks. I bottled them and let them sit for 3 weeks now. I tried them last night and they are both fairly flat. I spoke with guys from a local brew group and went over the steps I took. Both my OG and FG numbers were good and my fermenting temperature was consistently in the 66-69 range. They said that even 8 weeks in the secondary isn’t enough time for the yeast to die off. Also, I made sure to keep everything sanitized, so bacteria isn’t the issue.
Anyway, I figured it had to be the priming. I told my buddy I was able to use a single (5oz) bag of priming sugar for both brews. He said that didn’t sound right. I had him pull up the Priming Sugar Calculator on the NB site entered my data (American Pale Ale / 68 degrees / 4.75 gallons), which says to use .56 cups (I don’t have a food scale or I would have weighted it). Now, I’m no scientist, but I can do math. Seeing that the Pale Ale should have used 3.95 oz and 3.18 oz for the Caribou, that wouldn’t allow me to use a single 5 oz back for both beers. So, how is it that I’m able to get enough priming sugar using the cups conversion out of one bag?
This is totally my fault for not having a scale, but if the conversion isn’t going to be right, then please remove it from your website. I would assume NB already corrected for the wet vs dry as well as the density of priming sugar.
So, maybe this is a dumb question, but can I correct this by pouring every bottle into a keg and force carbing it? It sounds tedious, but 44 bottles of each (under-carbed) beer are at stake.