Bottle carbonation.

[Nicks90]

Yep, cooking measuring spoons for me as well.
A half teaspoon of granulated sugar in each bottle for ales, heaped half teaspoon for IPA and a full measuring teaspoon with a side tap to knock the top mm out for saisons.
Works perfectly and avoids the requirements of sanitising a second bottle bucket and faffing about putting sugar solution in, stirring it up and all the added risks of oxygenation/infection

 

[peterpiper]

For my sins I normally use a pb as most of my brews are ales which require only low carbonation levels. I do occasionally bottle which is where my problem lies.
After packaging I put either pb or bottles in the fermenting fridge at 20 degrees for a fortnight. Whereas the pb is producing the usual glass of foam After a week the bottles are still lifeless after 2 weeks.
I prime with 70g of sugar solution per 23l in the pb or half a teaspoon of caster sugar per 500ml bottle.

Seems strange.
Any chance you're bottle seals aren't good; the bottles aren't getting as much yeast; or that you're leaving too much headspace?
I mainly use swing tops, and fill to the shoulder (step in glass) just below the swing fixing indents. But leave a little more headspàce, in one or two PET bottles (for carbonation testing). Which usually takes 3 - 5 days @25°C (on shelf above boiler), for both bottles and barrel.

I prime whole 23L batch, transferred with a touch of yeast sediment, into KingKeg, with 125g granulated (boiled in microwave with maybe 200ml water).
After stirring, I fill bottles from KK (top tap, so need to inject enouh CO2 to dispense). Using a flared pipe on the tap, so bottles can be bottom filled.

By "usual glass of foam" do you mean you're PB pressure is too high?

 

[Sozzled Sab]

Seems strange.
Any chance you're bottle seals aren't good; the bottles aren't getting as much yeast; or that you're leaving too much headspace?
I mainly use swing tops, and fill to the shoulder (step in glass) just below the swing fixing indents. But leave a little more headspàce, in one or two PET bottles (for carbonation testing). Which usually takes 3 - 5 days @25°C (on shelf above boiler), for both bottles and barrel.

I prime whole 23L batch, transferred with a touch of yeast sediment, into KingKeg, with 125g granulated (boiled in microwave with maybe 200ml water).
After stirring, I fill bottles from KK (top tap, so need to inject enouh CO2 to dispense). Using a flared pipe on the tap, so bottles can be bottom filled.

By "usual glass of foam" do you mean you're PB pressure is too high?

I leave an inch of head space in the bottles which are then capped with a bench capper.
I only prime a 23l pb with 70g of sugar and the first 6 or so pints need patience to pour but produce just the amount of light carbonation I like for my ales.
I have been thinking that not enough residual yeast is transferd into the bottles as the brew has usually dropped pretty clear by the time it's bottled. I suppose if this is the case it's just a matter of waiting.