Pages: 1 2
Priming Sugar.
So no problem with contamination from not boiling the priming sugar in water first?
DC
While I normally boil my corn sugar in water, there have been times when I add it to my bottles first and then fill to make sure I get even carbonation. Usually I do this for my high alcohol beers that I've put a lot of money and time into so the increased alcohol content helps. Also sugar isn't a very hospitable environment for many nasty bugs. Sort of like how you can eat 2 year old Halloween candy and its pretty much exactly how it was 2 years ago. I'm not saying to stop boiling your corn sugar, I'm just saying I've been able to do so with positive results.
I add pure cane sugar to my bottles and then use a bottling wand to bottom fill each bottle, the bottom filling helps to dissolve the sugar as the beer enters the bottle. Once the bottles are filled I cap them and then gently turn them end over end 2 or 3 times before putting them in their cases. I'm not saying there aren't other good ways of priming this is just what works best for me.
Since my last post on this thread I have bottled my first Lager beer, it was an Oktoberfest/Marzen fermented with Saflager WB-34/70 yeast at 50F for 18 days and allowed to raise to 70F over days 19 to 21. I used a Bottle Priming Calculator to tell me how much sugar needed to be added to each bottle or batch. My brewing process calls for priming each of the 8 individual 1 litre PET bottles with pure cane sugar, it's always in the house and it's worked for me for the last 280 bottles I've done. My advice to all is to find something that works for you but doesn't seem like too much work. The end game here is to produce a great tasting beer, it doesn't really matter how we all get there.
Screwy
Pages: 1 2
Search Home Brewing Knowledge Base
Custom Search
|