Bottle carbonation.

[Sozzled Sab]

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.
Would it be better to use a sugar solution in the bottles or is this normal?

 

[pilgrimhudd]

I have no idea why yours aren't carbonating.

I boil up 200mls of water and dissolve 50-100gms of granulated sugar (depending on what i'm brewing) into it, I then syringe 5mls per 500ml bottle for my usual 30-35 bottles.

My personal experience and I have no science behind this whatsoever is that Caster sugar doesn't seem to carbonate as well as granulated. Why that would be is a mystery to me.

 

[jof]

My personal experience and I have no science behind this whatsoever is that Caster sugar doesn't seem to carbonate as well as granulated. Why that would be is a mystery to me.

Do you think they put some kind of anti caking agent into caster sugar like they do in icing sugar & that's what's causing the difference?

 

[pilgrimhudd]

Do you think they put some kind of anti caking agent into caster sugar like they do in icing sugar & that's what's causing the difference?

Could be I guess? I really have no idea!

 

[Rwilts]

not that its going to help you,, but I have bottled about 150 this year since august. I displove between 120 - 150 g dextrose (depending on recipe) in half litre of boilning water which i further boil for 15 min and then chuck in my bottling bucket (old PB). Every bottle is firm within a week , but i do leave for 2.. From personal experience i would have said that 70g is not enough , i always (ish) do what brewfather tells me and its always around 135 mark.

 

[Bitter_Dave]

Like you I use half a tea spoon of sugar per bottle (added dry) and it carbs up more than when I used to use about the same amount as you - about 70 GM - in the PB. There is nothing wrong with the amount of sugar you are using imo and a sugar solution probably would speed up carbonating a bit, but not massively.

 

[Sozzled Sab]

Sorry I may not have made things clear.
When using a pb I dissolve 70g of sugar in 300ml of water then boil for about 10 minutes and add this direct to the barrel and this turns out just right for me.
When bottling I add half a teaspoon of sugar to each 500ml bottle. (23 litre brew in pb and bottles)
Hope this makes sense.

 

[Rwilts]

Sorry I may not have made things clear.
When using a pb I dissolve 70g of sugar in 300ml of water then boil for about 10 minutes and add this direct to the barrel and this turns out just right for me.
When bottling I add half a teaspoon of sugar to each 500ml bottle. (23 litre brew in pb and bottles)
Hope this makes sense.

Yes I misread.. (23 x 2) x half teaspoon = enough

 

[starseeker]

How much does half a teaspoon weigh ,as i usually for a ale etc use approx 2 gram per bottle (500ml)

 

[Nicks90]

How much does half a teaspoon weigh ,as i usually for a ale etc use approx 2 gram per bottle (500ml)

About 4 - 4.5gm per teaspoon
So 2gm per bottle is basically perfect

 

[jof]

I use one of those little coffee spoons. Easier to fill one rather than guess 1/2 a standard tea spoon

 

[Bitter_Dave]

I use one of those little coffee spoons. Easier to fill one rather than guess 1/2 a standard tea spoon

Measuring spoons for baking come in various sizes and I use the half teaspoon one. Works a treat.

 

[Sadfield]

Put all your beer in the PB, prime as normal making sure the sugar solution is fully mixed, then fill the bottles from the PB. Leave bottles and PB to carbonate.