Bottling from barrel

[jcalow]

I have a barrel full of lager and I want to bottle some up. How much sugar should I add to each 500ml bottle as the lager is fully fermented and fizzy, but I still want it to pressurize in the bottles?

Many thanks,


Josh

 

[stig1963]

shoot me down in flames,but i believe 1/2 a tsp ?

 

[Gemok]

I thought it was slightly more than 1/2 for lagers since they're meant to be fizzier ....... the instructions with my coopers lager kit recons 1 teaspoon for 750ml bottles so scaling down I'd say 3/4 for 500ml. BUT please don't take my word as gospel my second kit is still in the bucket :)

 

[tubby_shaw]

I thought it was slightly more than 1/2 for lagers since they're meant to be fizzier ....... the instructions with my coopers lager kit recons 1 teaspoon for 750ml bottles so scaling down I'd say 3/4 for 500ml. BUT please don't take my word as gospel my second kit is still in the bucket :)

When bottling from a keg, the beer will still have some condition and this needs to be accounted for when bottling :thumb:
I personally would prime with an extra 1/2 tsp per 500ml to get a gassy lager.
Also remember that it will take longer to condition as there will be fewer viable yeast cells in a clear beer

 

[jcalow]

Having never done this before, could you please give me some rough indication of how long I would need to leave in the bottles after bottling from barrel?

Thanks

 

[tubby_shaw]

Personally I would give it 2 to 3 weeks before sampling a bottle
But it will probably be 4 weeks before the yeast has fully done its thang :grin: