Batch priming, do i stir?

[terrym]

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

120g table sugar for the IPA in say 22 litres will put you at the low end of the carbing range, but I'm sure that will be fine.
I use 90 - 95g table sugar in my stouts cos they go into plastic PBs and that's the limit.
However it works, and looking at the calculator would be fine for bottles too.

 

[Banbeer]

Table sugar is fine for priming. No need to use anything else.

I actually put a sugar cube into each bottle(lager), then add the beer, give it a good shake in the bottle and they've always turned out alright

 

[lancon]

weigh out brewing sugar on sheet of kitchen roll on scales, throw in clean bottling bucket, pour in boiling water. shake bucket to ensure dissolved. siphon beer on top, try to place syphon tube at side of bucket to create a whirlpool effect to ensure solution mixed. no problems (I only use 50g for 25L)

 

[Drunkula]

Get the sugar in a pan with a bit of water, heat it and swirl it until it's dissolved, sling it hot into the bottling bucket because it's pointless cooling it, syphon the beer on top.

 

[Harbey]

Yes, I'd certainly say it's about personal preference when it comes to how much fizz you want. I just tend to find that the yeast always finds that little bit extra and, whilst I've never under carbed, I've had one or two that after a couple of months get pretty lively if I've gone for the higher end.

 

[Keruso]

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

So lots of different views so I guess there’s no perfect answer. When I syphon or rack into my bottling bucket, which is just another plastic fermentation vessel I notice there’s a natural swirl caused by the beer transfer, that seems to mix beer and sugar just fine so I don’t stir. I find my bottles all seem to have a consistent carbonization. I dissolve dextrose in boiling water for 5 mins before adding it to the bottling bucket, I then rack the beer on top. The laws of physics would suggest a gentle stir would ensure a good mix but I just haven’t seen that it’s necessary.

 

[terrym]

So lots of different views so I guess there’s no perfect answer.

I'm surprised you expected a consensus!! In my view homebrewing is as much an art form as it is a science, so we all do things differently based on our own requirements and experience.

 

[stephen1546]

So lots of different views so I guess there’s no perfect answer. When I syphon or rack into my bottling bucket, which is just another plastic fermentation vessel I notice there’s a natural swirl caused by the beer transfer, that seems to mix beer and sugar just fine so I don’t stir. I find my bottles all seem to have a consistent carbonization. I dissolve dextrose in boiling water for 5 mins before adding it to the bottling bucket, I then rack the beer on top. The laws of physics would suggest a gentle stir would ensure a good mix but I just haven’t seen that it’s necessary.

Thanks for feedback.

 

[GregH]

When I started home brew I put sugar solution individually into each bottle - never again! I now make a sugar solution like many people fo here by boiling up sugar with a small amount of water. I then add it to the bottling bucket as the siphon starts, the hose having been placed to create a whirlpool effect to mix the sugar solution in. I need to have a think about how I do this as my beers always seem to be undercarbed. Maybe some of the solution stays in the saucepan I use and should up the amount of sugar used to make up for the loss?

 

[phildo79]

You could stir but if you add it first to the 2nd FV, the process of racking it should be more than enough to ensure it is evenly distributed. This is what I do when I rack to my corny keg. Only had one that failed and I'm pretty sure that was because of a leak somewhere.

 

[F00b4r]

So lots of different views so I guess there’s no perfect answer. When I syphon or rack into my bottling bucket, which is just another plastic fermentation vessel I notice there’s a natural swirl caused by the beer transfer, that seems to mix beer and sugar just fine so I don’t stir. I find my bottles all seem to have a consistent carbonization. I dissolve dextrose in boiling water for 5 mins before adding it to the bottling bucket, I then rack the beer on top. The laws of physics would suggest a gentle stir would ensure a good mix but I just haven’t seen that it’s necessary.

This is what I used to do when I bottled until one batch when it didn't work for some reason. Luckily the first bottle I tried was super sweet (almost like lemonade) so I realised what happened and put the beer into a very cold fridge and drank it quickly. It seemed almost all the sugar went into the first few bottles but it could have been nasty. I always gave it a gentle swirl after that experience.

 

[DCBC]

Palmer says you don't need to stir but I get too much variation sometimes from bottle to bottle, particularly if I cold (or at least cool) crash first. I now put the sugar solution into the bottling bucket, pour the beer on top, and give it the gentlest and quickest of stirs with a long paddle to make sure it's at least reasonably homogenised. You don't need to worry about oxidisation so much when you're bottle conditioning so I wouldn't obsess over splashing and foaming.

 

[stephen1546]

You could stir but if you add it first to the 2nd FV, the process of racking it should be more than enough to ensure it is evenly distributed. This is what I do when I rack to my corny keg. Only had one that failed and I'm pretty sure that was because of a leak somewhere.

Thanks for for the feedback