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Priming Sugar.
Hello. Any one up yet. Im new to the site , and got a serious question about priming . You see this is my very first 5-gallon batch. ????? So heres the story. I brewed up my kit of Continental Pilsner , fermentation stage went fine (5-days).--- On to the secondary to clear it out ( 14 days ). Still goin OK. -- Racked my beer into my buckett , (Still good ) -- Ok , now its prime time , When I added my sugar , I added it dry to my beer ,stired in cerefully , then bottled ,and capped. -- It foamed up a little bit when I added the priming sugar , So I,m wondering if this normal , and if I,m still good . Has anyone done this before . Thanks to all . Dano.
No but you will most likely be ok. You may see some inconsistancy in the bottles as I think mixing the sugar in a little boiled water or some of your wort helps to evenly disperse it in the bucket.
Thank,s Bull , And good morning. I got 8 six-packs on the hook, just hoping everything,s OK.
You should also open one each week, so you can see how it develops. It may not be ready after one week, but it will furthur your ability to judge when a brew is done carbing....
Thank,s So you think it,s gonna carbonate ok ?
you will most likely get some uneven carbonation amounts, because you introduced your priming sugar in dry form rather than in solution.
it will be fine, don't worry. next time, dissolve the priming sugar in half a pint of water and than pour that into the bottling bucket and rack your beer on top of it.
No worries. Just dissolve that sugar next time in some water and add it to the brew.
The bubbling was CO2 escaping from the beer when you added the sugar. Sort of like adding a sugar packet to a glass of coke. There is s small amount of carbonation in the brew after fermentation is done. SO you were just seeing it try to escape.
I usually bring one pint of water to a boil then stir in the priming sugar and let boil a few minutes before adding to my beer in the bottling bucket. I used to be concerned about getting it cooled down but It's so little liquid to so much that you can add it right off the stove with no ill effect to the beer. This is the Brewers Best Cont. Pilsner kit , correct? If so you'll want to set some of this aside for 6-8 months. This was the second beer I ever made and I drank the last 3 I had while brewing in Dec. with a buddy and I really regretted not having saved more as that it was so GOOD!
If you want to go "dry" with your priming you can add 1/2 teaspoon of brown sugar to each pint bottle and then rack beer into it. I do this for my experimental batches and it works great.
A couple batches ago I had a total brain fart when bottling and dumped in my priming sugar into my bottling bucket right after weighing it out. I only have about 6 bottles left and every one so far has carbbed up fine.
Wow! I have always just followed the recipes from Papazian's books and I thought boiling the sugar water before putting it in the bottling bucket was to kill bacteria that may be on the sugar.
Maybe it is not necessary since the alcohol is already in the brew. It must be analogous to the way that some of you add fresh fruit between primary and secondary to some of your beers.
Still, it seems like a bad idea to possibly introduce bacteria on a beer that is going to sit for a while. Anyways, boiling for 10 minutes is easy to do while cleaning out the bottling bucket. And sugar in solution will disperse better.
Any other thoughts on the need to "sanitize" the priming sugar for beers that are aged or lagered?
You may have found a little short cut in the bottling process. It will shorten the time about 5 min.
I may have to try it next time. But on the down side you will loose the extra volume by not adding
the boiled priming sugar. We must savor ( I mean) save every drop.
CHEERS!!!! Kenny
www.fermentationtrap.com
seriously kenny!?! Resurrecting a two year old dead end post just to put a link to your website is really buggin' me.
ID
Damn it does say 2008. Well drinking and posting doesn't always work. I guess I should look at the dates more often. Not trying to bug you .
Cheers !!!!!!! BM
I always add dry cane sugar to my sanitized bottles at bottling time and the carbonation levels are always consistent for each bottle in the batch.
For a 1 pint bottle, with the fermented beer at 72F, you can get 2.3 volumes of c02 carbonation using 0.637 teaspoon of dry cane sugar or 0.753 teaspoon of honey. this level of carbonation is about dead center for a Belgian White but other styles of beer will have varying c02 levels.
The Bottle Priming Calculator can help you to figure out your c02 levels for bottling.
Screwy Brewer
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