Batch Priming...

[Wez]

Could someone do me a quick idiots guide to batch priming - I normally just put 1/2tsp in each bottle but want to do it 'properly' this time..

Do I ..

Transver fermented wort to sterilised FV
Take 1L and heat to dissolve 80g sugar
return to fv
mix
bottle

?

 

[Jonnyv]

My procedure is:

1. Sanitise pyrex measuring jug.
2. Boil 100ml of water in the microwave
3. Add 80g sugar to the water and reboil in microwave
4. Add sugared water to a sanitised 'bottling bucket'/FV
5. Rack from primary to bottling bucket
6. Bottle.

Adding the sugared water to the bottling bucket first means it mixes nicely when racking.

 

[Vossy1]

I've never had a go at batch priming but jv's method looks right.
I don't do it, as I see it as an additional step, and I can do without those.
It's been said to me that batch priming allows you to sanitise the sugar, prior to addition to the beer,which I can see the merits of. Maybe if I have a bottle go south one day I might give batch priming a go.

 

[Wez]

Vossy, how much and what do you add per bottle :hmm:

 

[Vossy1]

I use glucose at 1/2 a tsp per bottle, but that doesn't really let you carb to style :hmm:
There must be a conversion chart somewhere for style/priming additions?

The bottle I left you a while ago was/is over carbed for style as it finished high 1.014, and I still added the 1/2 tsp
It suits the beer as it happens
I might try racking high deliberately and not adding any priming sugar :hmm:

 

[Wez]

I'm planning a forum beer tasting session tonight, pics and my opinion (fwiw) to follow :thumb:

 

[Vossy1]

Sounds like a good night

 

[BrewStew]

wez did you lose the link to that carbonation calculator i sent you? :lol:

This has never failed me

 

[Wez]

:lol: yeah cheers :thumb:

 

[BrewStew]

there's a style guide at the bottom of the table FYI

 

[Aleman]

Of course the guide to carbonation for style is just that a guide . . . . what matters is how you want your carbonation . . I tend to under carbonate as that is the way I like my beer.

 

[Nothernhops]

A method that has worked for me in the past is to draw of some of the wort before you add the yeast and keep this in a sterilised container in the fridge. When you come to the priming stage, rack the beer into a new vessel and then add this back in and give it a good stir. If you are bottling, leave for an hour or so. Best tip also for bottling is to use at least one clear bottle as a control for colour and clearing.

 

[Wez]

Re The Clear Bottle, using a 500ml Coke PET bottle lets you feel how much it has carbonated too :thumb:

 

[Jonnyv]

Re The Clear Bottle, using a 500ml Coke PET bottle lets you feel how much it has carbonated too :thumb:

This is something that I should do which I don't.

It won't help if the bottle doesn't carbonate at all but I guess it helps to get the right level of carbonation.

 

[BrewStew]

do people add their finings when they batch prime?

would this drop the yeast out too quickly for carbonation?

i only ask because i'm wondering if it'll aid to making the yeast stay put at the bottom of the bottle as it's a bit of a pain having to wait a couple of hours for it to settle if they've been transported. that and i always seem to catch a bit of sediment when i pour because it's always still a bit liquid

 

[MEB]

I use carb drops. Cos i can't be arsed with trying to pour a bit of sugar into a bottle mostly. It slows down the bottling procedure too much for me. I just bung a drop in each bottle i fill. Which is not a lot now i have cornie's. My historic IPA gets bottled though. One drop to 750ml bottle is just nicely carbonated for me.
I've tried carbonating botles by racking off early. But how do you know when is right? All of my bottles exploded. Not good and a right mess.

 

[Jonnyv]

I've tried carbonating botles by racking off early. But how do you know when is right? All of my bottles exploded. Not good and a right mess.

I read somewhere (think it was a CBA article) that you can bottle two points before the FG.

Bit hit & miss if you ask me - unless you're very consistent with your brews to know when the yeast is 2 points from finishing :hmm:

 

[MEB]

I read somewhere (think it was a CBA article) that you can bottle two points before the FG.

Bit hit & miss if you ask me - unless you're very consistent with your brews to know when the yeast is 2 points from finishing :hmm:

My thoughts exactly, when do you know when your two points from finishing? I'd still be waiting to bottle from six month's ago with some of my brews.

Which brings me on to a point i'd like to raise in another area...

 

[Vossy1]

I read somewhere (think it was a CBA article) that you can bottle two points before the FG.

Bit hit & miss if you ask me - unless you're very consistent with your brews to know when the yeast is 2 points from finishing

I can well believe it. I don't think the number of points matter too much as long as you're in the general area, our measuring equipment isn't that accurate anyway.

My forum brew was bottled at 1.014 and I primed with 1/2 a tsp of glucose.
It's well overcarbed, but luckily it suits the beer...and no...none of the bottles have exploded

 

[Aleman]

How do you know when you are two points from final gravity?

When running the wort into the FV run 500ml into a sanitised jug/Conical flask. Pitch a cheap sachet of yeast, put somewhere warm . . . 22-25C and allow to ferment out, shaking on a regular basis . . . Measure the gravity . . . . That is the Final Gravity that your beer is going to reach. Now an easy job to monitor the fermentation of the main batch and rack when teh gravity is where you want it.