bottle priming / carbonation???

[oshodisa]

Hi,

Firstly - if this is in the wrong place, please let me know for future reference (also if it has been covered before!)

I seem to have a bit of hit and miss luck with priming and getting carbonation.

I dissolve sugar in boiled water, then when cooled I add yeast. I use a syringe to put a known amount in each bottle so it is all even.

I've had 2 batches which have got perfect carbonation & head retention, one batch which is weakly carbonated and looses head inside 5mins, and one batch I would say is poorly carbonated and doesn't particularly form a head very well.

Are there any tips to get consistent carbonation. Does teh little bottler thing (everyone seems positive about it so I think I know the ansewr) help?

I bottle straight of the primary as opposed to going secondary -> bottle route, does this make a difference? if so why has some worked and not others?

I know recipie will impact head (use of wheat etc) but does teh recipie affect how much carbonation a beer might hold?

TIA for any replys

 

[periolus]

You do not need to put new yeast in, as there is enough in active suspension to finish the job. New yeast will want to divide first in the presence of oxygen and will not have any in the bottle, therefore failing to starting. The amount of sugar should be 1/2tsp per 500ml bottle (roughly). I actually find it easier to add 1/2 tsp from a measuring spoon using a piece of folded paper as a way of getting it all through the top.

If you add the sugar first to dry bottles, you won;t get any stuck to the neck or sides. You can then add your beer and cap immediately.

I hope that helps!

 

[Shrek]

Also put the bottles in a warm place for a few days so that the yeast is nice and happy and then move to a cold place and leave them for a few weeks to aid carbonation.