A question of bottling

[wheazy_joe]

This really highlights to me that there are so many different techniques to almost all parts of brewing, and people really just have to do what works for them.

I bottle prime but have always been of the opinion that I would eventually move to batch priming. However, bottle priming works for me so why change?

I (well the mrs) also have the measuring spoons that goatboy has. Funnel in the bottle neck and pour the sugar in, easy as you like.

 

[thegoatboy]

So has anyone tried the fancy pants brewing sugar?

 

[brumbrew]

So has anyone tried the fancy pants brewing sugar?

It's just glucose, inverted sugar, brewers sugar call it what you will. Nothin fancy. Sorry

I get 1kg for about 2 quid I think at the brew shop.

Priming with honey treacle and that polish syrup intrests me.

Again, the sugar debate continues.

 

[thehorse]

Won't mixing the sugar into a solution water down the brew a bit?

 

[brumbrew]

Won't mixing the sugar into a solution water down the brew a bit?

60-90g of sugar is easily dissolved in a relatively small amount of sugar.

In real terms yes your adding boiled water.

But in the real world you wouldn't notice 250ml or so of sugar solution.

 

[thegoatboy]

It's just glucose, inverted sugar, brewers sugar call it what you will. Nothin fancy. Sorry

I get 1kg for about 2 quid I think at the brew shop.

Priming with honey treacle and that polish syrup intrests me.

Again, the sugar debate continues.

Yeah it was cheap. But i was still wondering about the 10% extra it states you need to use on the back

 

[brumbrew]

I'd be a little suspicious about that.

Beer that is fully carbed vs beer dripping off the outhouse roof.

Any one else going to chime in?

I've used glucose, table sugar and brown unrefined sugar to prime.

I have glucose around for wine making and usually use that. But I've never noticed a difference between cheap granulated and fancy sugar.

 

[GHW]

Only ever used brewing sugar. Worked so far and i see no reason to change.

God knows there are far too many variables to control already without fannying about with sugar too.

 

[thegoatboy]

So stick to half a tea spoon per bottle then