Batch priming, do i stir?

[stephen1546]

Hello

Im ready to bottle my Evil Dog Double IPA ( 7.2abv), was going to batch prime for the first time using Tate & Lyle sugar. I was going to put in 120g then syphon beer into the 2nd fermenter. Do i stir the sugar when syphoning the beer?

Thanks for any help.

Cheers

Stevie

 

[HarryFlatters]

I dissolve the priming sugar into water and boil it for 15 minutes to make sure it's sterile. I cover it with clingfilm and wait for it to cool before adding it to the bottling bucket. I then rack the beer onto the sugars solution and give a gentle stir to make sure that it's properly distributed.

 

[RichK]

I do, but gently.

 

[Horners]

I stir now - didnt in the past and noted for some batches wild variation in carbonation levels from bottle to bottle

 

[Graz]

Got to remember that a sugar solution is going to be quite dense so will naturally drop to the bottom of whatever you pour it into. Much like if you make a glass of squash if when adding the water it's not vigorous enough all the squash stays at the bottom.

Anyway I first mix up my priming sugar with enough boiling water to dissolve it, don't need too much, I don't boil it, you can if you're paranoid. I let this cool off in an ice bath. Whilst that's happening I siphon into the bottling bucket leaving as much sediment behind as possible. Then add the cooled sugar solution and give it all a gentle stir, enough to mix but not to create any whirlpools, foam, etc. Then bottle from the tap with my little bottler. Never had any problems with carbonation doing it this way.

 

[Bigcol49]

Hi!
I always use a sugar solution and I always put the cooled solution into the bottling bucket before racking the beer onto it.
Giving it a gentle stir won't hurt.
Be prepared to sacrifice a fair amount of beer to avoid transferring sediment into the bottling bucket.

 

[terrym]

Make the syrup up in a sterilised jug. When cool pour into bottling bucket. Then add the beer. That way it should mix the syrup into the beer. However a gentle stir with a large sanitised spoon wont do any harm provided you avoid splashing.

 

[MyQul]

I always use brewer sugar/dexrose to batch prime with, as you dont need to dissolve it first. You can just chuck it in. I always give it a thorough but gentle stir though

 

[marshbrewer]

I dissolve table sugar in a little bit of water, boil, cool a bit, then add to the bottling bucket. I then Syphon the beer into this, and have never needed to stir.

 

[Petrolhead]

One small point, I assume by second fermenter you mean a ‘bottling bucket’ or whatever as you prime before bottling.

I put some boiling water in a jug stir in sugar, usually Tate and Lyle or similar, even honey when I ran out once and by the time I have siphoned the brew into the bottling bucket it has cooled enough to gently stir in.

Never had a problem.

 

[Harbey]

Same here - boil up a sugar solution; cool (I don't worry if it's still a little warm but not hot); then into the bucket usually about half way through syphoning the beer. I think the solution gets well distributed like this but I have, at times, forgotten the sugar and had to add the solution after the beer and then given a gentle stir.

Personally, I'd say 120g is quite high. I usually go for around 80g-90g for a 20L batch of IPA, but I'm sure it'l be fine.

I found the temperature variable on the carbing calculators to be a little confusing at first, but I'm now assured that this refers to 'the highest temperature used during fermentation'.

 

[F00b4r]

I dissolve the priming sugar into water and boil it for 15 minutes to make sure it's sterile. I cover it with clingfilm and wait for it to cool before adding it to the bottling bucket. I then rack the beer onto the sugars solution and give a gentle stir to make sure that it's properly distributed.

Make the syrup up in a sterilised jug. When cool pour into bottling bucket. Then add the beer. That way it should mix the syrup into the beer. However a gentle stir with a large sanitised spoon wont do any harm provided you avoid splashing.

Sanitised not sterilised. It might seem picky but it is an important distinction in brewing.

 

[stephen1546]

Got to remember that a sugar solution is going to be quite dense so will naturally drop to the bottom of whatever you pour it into. Much like if you make a glass of squash if when adding the water it's not vigorous enough all the squash stays at the bottom.

Anyway I first mix up my priming sugar with enough boiling water to dissolve it, don't need too much, I don't boil it, you can if you're paranoid. I let this cool off in an ice bath. Whilst that's happening I siphon into the bottling bucket leaving as much sediment behind as possible. Then add the cooled sugar solution and give it all a gentle stir, enough to mix but not to create any whirlpools, foam, etc. Then bottle from the tap with my little bottler. Never had any problems with carbonation doing it this way.

Thanks for info

 

[stephen1546]

One small point, I assume by second fermenter you mean a ‘bottling bucket’ or whatever as you prime before bottling.

I put some boiling water in a jug stir in sugar, usually Tate and Lyle or similar, even honey when I ran out once and by the time I have siphoned the brew into the bottling bucket it has cooled enough to gently stir in.

Never had a problem.

I have a second fermenter with a tap that i pour beer into, then bottle from there.

Cheers

Stevie

 

[stephen1546]

Same here - boil up a sugar solution; cool (I don't worry if it's still a little warm but not hot); then into the bucket usually about half way through syphoning the beer. I think the solution gets well distributed like this but I have, at times, forgotten the sugar and had to add the solution after the beer and then given a gentle stir.

Personally, I'd say 120g is quite high. I usually go for around 80g-90g for a 20L batch of IPA, but I'm sure it'l be fine.

I found the temperature variable on the carbing calculators to be a little confusing at first, but I'm now assured that this refers to 'the highest temperature used during fermentation'.

Instructions state 150!

 

[Mavroz]

The amount of carbing sugar you use depends upon how "fizzy" you want the ale to be and which sugar you use.
Personally I would never use regular sugar, I always use dextrose sugar for carbing.
My IPA brews get around 130 grams of Dex in them to give them a nice fizz although in warmer temperatures they get a bit more difficult to pour.
Ales I like around 100 to 110 grams.

It is all personal choice.

Oh and I always give a good stir.... slow controlled as not to splash and induce too much oxygen/fresh air before bottling.

 

[terrym]

Instructions state 150!

Table sugar is fine for priming. No need to use anything else.
Use this to calculate carbing rates.
https://www.brewersfriend.com/beer-priming-calculator/
150g table sugar to prime 22 litres of beer will give a carbonation rate of about 2.6 volumes which looks to be towards the high end of what is suggested for 'American Ales and lagers' so should be about right for your Double IPA unless you have brewed significantly less than 22 litres.

 

[stephen1546]

Table sugar is fine for priming. No need to use anything else.
Use this to calculate carbing rates.
https://www.brewersfriend.com/beer-priming-calculator/
150g table sugar to prime 22 litres of beer will give a carbonation rate of about 2.6 volumes which looks to be towards the high end of what is suggested for 'American Ales and lagers' so should be about right for your Double IPA unless you have brewed significantly less than 22 litres.

Primed with 120g so hope that is ok, gonna prime an irish stout tonight. Brewed short at 19 litres as you have done yourself 90g prime sugar?

Cheers

Stevie

 

[stephen1546]

The amount of carbing sugar you use depends upon how "fizzy" you want the ale to be and which sugar you use.
Personally I would never use regular sugar, I always use dextrose sugar for carbing.
My IPA brews get around 130 grams of Dex in them to give them a nice fizz although in warmer temperatures they get a bit more difficult to pour.
Ales I like around 100 to 110 grams.

It is all personal choice.

Oh and I always give a good stir.... slow controlled as not to splash and induce too much oxygen/fresh air before bottling.

Thanks for feedback

 

[stephen1546]

I stir now - didnt in the past and noted for some batches wild variation in carbonation levels from bottle to bottle

Thanks for feedback