Almost time to prime (second attempt)

[Thenp]

Im on my second ever batch which is an evil dog double ipa and looking to do a better job than my debut batch ! I forgot/didn’t know you had to add sugar for carbonation when bottling first time around and added it later into bottles and the results weren’t great! Second time around it’s been in the primary for ten days and am looking to add the teabags after 2 weeks, leave them for 2/4 days then prime, how much sugar and Will I need to add to the primary before bottling and how will I mix it without disturbing the sediment ? Thanks in advance

 

[BenBroadley88]

Hey Thenp! Welcome to the forum.

Firstly, is there a reason that your including tea in your recipe? I've been brewing for 2+ years and only ever heard of tea being added to turbo cider to provide extra tannins. You should get plenty of tannin from your grain and hop additions in beer so I'd personally recommend scrapping that step if that was the only the reason.

Ideally, you want to limit oxygen exposure too in order to keep the hops fresh and at their best. So opening your fermenter unnecessarily will go against that.

To answer your other question directly, 1.5 - 2.3 vols of CO2 is usually my target for IPA'S, and probably the lower end of that range for a DIPA. That equates to about 50g of table sugar for a 20L batch at room temperature (18c). Fermentation/ambient temperature, the type of sugar, and volume being bottled all play a part though so its probably worth finding a calculator to input your exact figures to avoid bottle bombs - there's a few on the android app store and probably many others too.

If you've got the luxury of a second bucket, then you could transfer the beer to separate the sediment first; but if not, I'd boil a small amount of water and add the sugar to dissolve it, wait for it to cool and then pour gently into the fermenter. Give it a very gentle stir trying to avoid mixing up the sediment and allowing 15-20 minutes for it to re-settle before siphoning off into bottles.

 

[xozzx]

Firstly, is there a reason that your including tea in your recipe?

I guess he means hop teabags.
I would add the hops now and not wait for the 2 weeks. You dont want the fermentation to be completely finished when you add them as you will get a little air in when adding them and the CO2 produced during fermentation will remove this. You dont want to add them too early as the CO2 will also carry off the hop flavour.

Before I started kegging I would batch prime my bottles by boiling 100g sugar in about 200ml water, pouring this into a bottling bucket (plastic bucket with a tap) and then transferring the beer from fermenting bucket over this. I didnt bother cooling the sugar/water mix as I figured it would help sanitise the bottom of the bucket and would be at a safe yeast temperature within the first liter of beer going in. I would give a gentle swirl and then bottle, never had an over or under carbonated beer.
Then I discovered kegging and bottling is now just a distant nightmare part of brewing

 

[rocketman_k]

Interested in the reference to adding tea: I'm planning to re-create 40 year old family beer recipe which involves adding a pot of tea (as well as hops)...........

 

[terrym]

@Thenp
Use this to calculate priming sugar quantities. You can choose the usual carbonation level for the style of beer you are brewing against its volume.
https://www.brewersfriend.com/beer-priming-calculator/You can batch prime, either to your FV or to a second vessel (bottling bucket), or add sugar to each bottle either as a syrup by syringe or just add a measured quantity from a spoon. Its entirely down to your preference, theres no right or wrong way.