Carbonation Drops for Bottling

[Rockuronium]

I find batch priming inconsistent, some bottles over, some under, and some gushers from hot spots. I make a syrup and use a 50ml syringe. So if I required 5g per litre on 40 bottles, I make a 200ml solution and administer 5ml per bottle.


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[johnnyboy1965]

Absolutely agree - although I've a suspicion that you meant to imply that you're not the only one on here who does this!! :)
I certainly do - as you say why mess about with individual bottles?? Put all the sugar (table sugar is just as good as anything else) into the beer - as syrup - stir & leave to reach equilibrium.
Then, when you bottle, each one has precisely the same amount of priming sugar. Even better, you can adjust the amount of priming exactly. Instead of guessing how big your teaspoon is, and guessing how "full" it is, you simply weigh out a precise amount of sugar, then add it to a precise volume of beer. Result: every bottle the same, and you can so easily tweak it so that different batches, and different styles, get predictably different levels of carbonation.

I agree and disagree ref "different batches". Every batch of beer will have a different amount of suspended yeast.

Brew Number 1..... very little suspended yeast primed with (lets say 5g/1/2tsp...whatever)...carbonated nicely

 

[johnnyboy1965]

Brew number 2...Loads of suspended yeast and primed with the same amount of sugar.

You are going to get a different level of carbonation

 

[nigelnorris]

Brew number 2...Loads of suspended yeast and primed with the same amount of sugar.

You are going to get a different level of carbonation

Surely you're going to get the same amount of carbonation because the same amount of sugar, differing levels of yeast will just vary the time it takes to get there?

 

[pms67]

Absolutely agree - although I've a suspicion that you meant to imply that you're not the only one on here who does this!! :)
I certainly do - as you say why mess about with individual bottles?? Put all the sugar (table sugar is just as good as anything else) into the beer - as syrup - stir & leave to reach equilibrium.
Then, when you bottle, each one has precisely the same amount of priming sugar. Even better, you can adjust the amount of priming exactly. Instead of guessing how big your teaspoon is, and guessing how "full" it is, you simply weigh out a precise amount of sugar, then add it to a precise volume of beer. Result: every bottle the same, and you can so easily tweak it so that different batches, and different styles, get predictably different levels of carbonation.

No mate,i was talking about just dumping the sugar straight into the FV without dissolving in water first, i do this every single time i bottle or minikeg, im sure not many on here do this but may be wrong, it works fine for me but your right, individual priming is so unnecessary 👍

 

[pms67]

Sorry, meant to add,i have only ever used dextrose for this,its a lot finer than table sugar 😀

 

[Hoppyland]

Brew number 2...Loads of suspended yeast and primed with the same amount of sugar.

You are going to get a different level of carbonation

Aren't you likely to get the same level of carbonation, but with the yeastier beer taking less time to reach full carbonation?

 

[Brett74]

Brew number 2...Loads of suspended yeast and primed with the same amount of sugar.

You are going to get a different level of carbonation

I would respectfully beg to differ, the tiniest amount of yeast or loads of yeast will still eat until the sugar is gone, and thats where the gas comes from....
I often do 220 330ml bottles in one day and batch priming gives me very consistant results, you just need to make a sugar and water solution, make sure you stir it into your beer properly but carefully so you don't get "hotspots".

 

[johnnyboy1965]

The main difference between brews with lots of suspended yeast and those without is the amount of time in "secondary " fermentation...ie bottles/kegs. I agree with what your saying. But look at it like this:-
All the yeast will consume all the available sugars under the right circumstamces.
So youve brewed you beer, the gravity is down, the yeast has done its job, there are no longer any sugars to ferment, so you decide to bottle/keg. You add some more sugars for carbonation. The suspended yeast has to go through all its stages to produce CO2 (binary fision) etc and dont forget the beer is now in a cotrolled enviorment...ie the lid is on and nowhere for the CO2 to go.
You now decide to move your beer somewhere colder, good move, the yeast will go to sleep and drop out/sink to the bottom of your bottle