Bottle carbonation.

Sozzled Sab · Dec 16, 2024

For my sins I normally use a pb as most of my brews are ales which require only low carbonation levels. I do occasionally bottle which is where my problem lies.
After packaging I put either pb or bottles in the fermenting fridge at 20 degrees for a fortnight. Whereas the pb is producing the usual glass of foam After a week the bottles are still lifeless after 2 weeks.
I prime with 70g of sugar solution per 23l in the pb or half a teaspoon of caster sugar per 500ml bottle.
Would it be better to use a sugar solution in the bottles or is this normal?

pilgrimhudd · Dec 16, 2024

I have no idea why yours aren't carbonating.

I boil up 200mls of water and dissolve 50-100gms of granulated sugar (depending on what i'm brewing) into it, I then syringe 5mls per 500ml bottle for my usual 30-35 bottles.

My personal experience and I have no science behind this whatsoever is that Caster sugar doesn't seem to carbonate as well as granulated. Why that would be is a mystery to me.

jof · Dec 16, 2024

pilgrimhudd said:
My personal experience and I have no science behind this whatsoever is that Caster sugar doesn't seem to carbonate as well as granulated. Why that would be is a mystery to me.

Do you think they put some kind of anti caking agent into caster sugar like they do in icing sugar & that's what's causing the difference?

pilgrimhudd · Dec 16, 2024

jof said:
Do you think they put some kind of anti caking agent into caster sugar like they do in icing sugar & that's what's causing the difference?

Could be I guess? I really have no idea!

Rwilts · Dec 16, 2024

not that its going to help you,, but I have bottled about 150 this year since august. I displove between 120 - 150 g dextrose (depending on recipe) in half litre of boilning water which i further boil for 15 min and then chuck in my bottling bucket (old PB). Every bottle is firm within a week , but i do leave for 2.. From personal experience i would have said that 70g is not enough , i always (ish) do what brewfather tells me and its always around 135 mark.

Bitter_Dave · Dec 16, 2024

Like you I use half a tea spoon of sugar per bottle (added dry) and it carbs up more than when I used to use about the same amount as you - about 70 GM - in the PB. There is nothing wrong with the amount of sugar you are using imo and a sugar solution probably would speed up carbonating a bit, but not massively.

Sozzled Sab · Dec 16, 2024

Sorry I may not have made things clear.
When using a pb I dissolve 70g of sugar in 300ml of water then boil for about 10 minutes and add this direct to the barrel and this turns out just right for me.
When bottling I add half a teaspoon of sugar to each 500ml bottle. (23 litre brew in pb and bottles)
Hope this makes sense.

Rwilts · Dec 16, 2024

Sozzled Sab said:
Sorry I may not have made things clear.
When using a pb I dissolve 70g of sugar in 300ml of water then boil for about 10 minutes and add this direct to the barrel and this turns out just right for me.
When bottling I add half a teaspoon of sugar to each 500ml bottle. (23 litre brew in pb and bottles)
Hope this makes sense.

Yes I misread.. (23 x 2) x half teaspoon = enough

starseeker · Dec 16, 2024

How much does half a teaspoon weigh ,as i usually for a ale etc use approx 2 gram per bottle (500ml)

Nicks90 · Dec 16, 2024

starseeker said:
How much does half a teaspoon weigh ,as i usually for a ale etc use approx 2 gram per bottle (500ml)

About 4 - 4.5gm per teaspoon
So 2gm per bottle is basically perfect

jof · Dec 16, 2024

I use one of those little coffee spoons. Easier to fill one rather than guess 1/2 a standard tea spoon

Bitter_Dave · Dec 16, 2024

jof said:
I use one of those little coffee spoons. Easier to fill one rather than guess 1/2 a standard tea spoon

Measuring spoons for baking come in various sizes and I use the half teaspoon one. Works a treat.

Sadfield · Dec 16, 2024

Put all your beer in the PB, prime as normal making sure the sugar solution is fully mixed, then fill the bottles from the PB. Leave bottles and PB to carbonate.

Birdsnestbrewery · Dec 17, 2024

You can use an online calculator to figure out the correct amount of sugar for a certain level of carbonation. I normally pick around the mid point for the style of beer, and it usually works out around 4g per bottle, which I dissolve in 10ml per 500ml bottle and syringe in when bottling.
Always works fine after leaving at room temperature for 2 weeks.

Birdsnestbrewery · Dec 17, 2024

That's granulated sugar for me too.

Kentish Mike · Dec 17, 2024

Is it possible that you aren't getting an airtight / pressure resistant seal on your bottles?

Sozzled Sab · Dec 17, 2024

Sadfield said:
Put all your beer in the PB, prime as normal making sure the sugar solution is fully mixed, then fill the bottles from the PB. Leave bottles and PB to carbonate.

That sounds like a good idea,I could up the brew size to 25l and fill 4 bottles as well.

Sozzled Sab · Dec 17, 2024

Kentish Mike said:
Is it possible that you aren't getting an airtight / pressure resistant seal on your bottles?

I use recycled glass bottles, with new crown caps fitted with a bench capper.

Sozzled Sab · Dec 17, 2024

Birdsnestbrewery said:
You can use an online calculator to figure out the correct amount of sugar for a certain level of carbonation. I normally pick around the mid point for the style of beer, and it usually works out around 4g per bottle, which I dissolve in 10ml per 500ml bottle and syringe in when bottling.
Always works fine after leaving at room temperature for 2 weeks.

Wouldn't that amount of sugar be a bit high for an ale. I must admit I'm a bit wary of putting too much in as I'm not a fan of fizz.

Sozzled Sab · Dec 17, 2024

Big thanks for all the replies,gives me plenty to think about.
I will start brewing 25 litre batches and bottling a few each time to see what works for me.
Also will download Brewfather or the like and move into the 21st century

Bottle carbonation.

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