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#155836 - 01/28/10 09:49 AM Agave Nectar - A Priming Experiment
scar04 Offline
Active Member

Registered: 01/27/10
Posts: 30
Last night I bottled the Mr Beer Red Ale. Standard procedure all the way through, since it's only the second batch, and it's part of my forcing myself to walk before running. I did six one liter bottles the standard Mr. Beer way. I did one liter sized bottle with a 1:1 priming of dark agave nectar. I did a couple of sample sized bottles with 1:1 2:1 and 3:1 mixes to see which does best. One of em blew the lid clean off the bottle, looks like it's gonna have to be drunk tonight since it's been exposed to air overnight.

I notice the sedimentation occurs rather quickly with the nectar. My first primed bottle- a 12-oz sample, started sedimentation within about two or three hours.
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Fermenting: South Texas White Out White Ale (AHB Haitian Relief Belgian White)
Conditioning: Tecatestein experiment
Drinking/Aging: Mr. Beer Bewitched Red Ale

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#155869 - 01/28/10 03:02 PM Re: Agave Nectar - A Priming Experiment [Re: scar04]
skittlebrau Offline
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Registered: 09/11/08
Posts: 381
Loc: Buffalo NY
I'd be interested in this.. My wife loves agave so using it to carb would be great.
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#156013 - 01/29/10 03:25 AM Re: Agave Nectar - A Priming Experiment [Re: skittlebrau]
D Rock Administrator Offline
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Registered: 04/07/08
Posts: 11454
Loc: Boulder, Co
When carbonating your beer the only thing you should be considering is adding CO2 to your beer, Any flavor additions should be built into the recipe. CO2 is CO2, be it from gas or from yeast farts. Simple sugar, be it Glucose or Sucrose is all that you should be introducing to the beer at Carbonation.
If you want the flavor contributions of Agave, do it in the fermenter and not in the bottle.
I have always been confused by the "can I carbonate with this" questions. Yes, you can, but why would you want to use an unknown. Formulate the recipe for the flavor additions that you desire and create CO2 for carbonation with a small amount of a simple, fully fermentable sugar...

Just sayin'....
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#156049 - 01/29/10 09:04 AM Re: Agave Nectar - A Priming Experiment [Re: D Rock]
scar04 Offline
Active Member

Registered: 01/27/10
Posts: 30
this is more an example of me playing around with little things to see how it turns out. I doubt 2.5 tsps over a liter will really affect the overall flavor of the beer. If I really wanted to go for flavor, I'd have done a bottle in subsitution to the booster, or a half in conjunction with. Like I said, it's me toying with it to see if I can do it, and how it would work. I just figured it'd be worth observing and commenting.


Eventually I'd like to try an agave mead, too. Just to see how it works. It's all like cooking, you play with and experiment with different ingredients and you have either improved, diminished, or created a dish. But it's all about fun
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Fermenting: South Texas White Out White Ale (AHB Haitian Relief Belgian White)
Conditioning: Tecatestein experiment
Drinking/Aging: Mr. Beer Bewitched Red Ale

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#156769 - 02/01/10 12:14 PM Re: Agave Nectar - A Priming Experiment [Re: scar04]
BeerConnoisseur Offline
Newbie

Registered: 01/31/10
Posts: 22
Loc: Lubbock, Texas USA
What I do is calculate based on the nutritional label info.

For instance, my honey says it has 6g sugar per teaspoon. If the prime calculator says use 9g then I add 1.5 teaspoons.

I hope that helps.



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#156781 - 02/01/10 01:26 PM Re: Agave Nectar - A Priming Experiment [Re: BeerConnoisseur]
scar04 Offline
Active Member

Registered: 01/27/10
Posts: 30
Originally Posted By: BeerConnoisseur
What I do is calculate based on the nutritional label info.

For instance, my honey says it has 6g sugar per teaspoon. If the prime calculator says use 9g then I add 1.5 teaspoons.

I hope that helps.





Actually, that really does. I will remember that for future reference. Thanks
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Fermenting: South Texas White Out White Ale (AHB Haitian Relief Belgian White)
Conditioning: Tecatestein experiment
Drinking/Aging: Mr. Beer Bewitched Red Ale

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#157838 - 02/07/10 12:25 PM Re: Agave Nectar - A Priming Experiment [Re: scar04]
scar04 Offline
Active Member

Registered: 01/27/10
Posts: 30
I tried my over agave'd red ale. It was really carbonated, and held the head the whole time. The dark agave nectar gave it a really sharp bite that I don't think regular sugar would give it. Granted, i tried it a week early, but this one looked like it would pop if I left it be.






I think the regular ratioe'd might work better for less bite, it's got about another 4 days to condition before I should start chilling it; at least according to the Mr. Beer guidlines. We'll see how it goes.
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Fermenting: South Texas White Out White Ale (AHB Haitian Relief Belgian White)
Conditioning: Tecatestein experiment
Drinking/Aging: Mr. Beer Bewitched Red Ale

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#157839 - 02/07/10 12:59 PM Re: Agave Nectar - A Priming Experiment [Re: scar04]
Bitter_Bob Offline
Ultimate Mr. Beer Fan
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Registered: 10/28/08
Posts: 2863
Loc: Columbus, GA
Way to go! That looks awesome.
An excellent experiment. Thank you for sharing!
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#157846 - 02/07/10 02:09 PM Re: Agave Nectar - A Priming Experiment [Re: Bitter_Bob]
Jon_TWR Administrator Offline
I'm the white rabbit.
Brewmeister Tripel
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Registered: 12/17/09
Posts: 20087
Loc: Bronx, NY
That does look good! Be sure to let us know how it tastes after conditioning.
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#157905 - 02/07/10 10:20 PM Re: Agave Nectar - A Priming Experiment [Re: scar04]
D Rock Administrator Offline
Overlord Dude
Brewmeister Dubbel
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Registered: 04/07/08
Posts: 11454
Loc: Boulder, Co
Originally Posted By: scar04
Granted, i tried it a week early, but this one looked like it would pop if I left it be.
You should only bottle in bottles designed to hold carbonated beverages. That there looks like a Bottled Water bottle. Lucky it did not burst on ya...
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