priming bottles

[ChrisRedWills]

Hi master brewers



In a couple of days time I shall be ready for bottling but have heard different ways of doing it ,


I'm brewing export lager ,I've been told to use 2 tsp of suger in each 500 ml bottle

It was also mentioned 2 carbonation drops

Wot do you think is best for my brew

 

[RobWalker]

I recommend using this;

http://www.tastybrew.com/calculators/priming.html

don't be afraid, it's not as complex as it seems. temperature is just room temperature so about 20oC. Choose American Lager and input how much you got, 5 gallons for a standard kit. you can then stir that much sugar into the entire batch in a secondary vessel, or divide it by 40 pints.

By my calcs it's 136g for your whole batch, so 3.4g per bottle - about 3/4 tsp.

Two teaspoons sounds like way too much, you'll have gushers!

 

[Mark1964]

2 might be a bit much in a 500ml bottle we add 1 1/2 per pint for lagers. You could batch prime if you want this is done by dissolving sugar etc in sterile hot water then adding to the brew carefully a few hours before bottling

 

[ChrisRedWills]

Cheers chaps


Neither of u mention carbonation drops does this mean there no good

 

[anthonyUK]

Carb drops are OK but they're probably the most expensive way to buy sugar

 

[graysalchemy]

Batch priming is your best option at a rate of about 7-8g per litre. Just search batch prime there is plenty on here about it. :thumb:

 

[Buzzing]

For those that don't use a secondary - like me - , batch priming is out.

What I find works best for me is to take the exact amount of fermented product than would be needed to to split in 25ml shot glasses, one for each bottle. So for a 10litre brew, you'll need 250ml, for a 20 litre brew, you'll need 500ml etc.

I then use the desired carbonation percentage for the style and the ambient temp to check the sugar needed, using Palmer's graph. This sugar I dissolve in the fermented product after heating it up. Once it boils, take it off, let it cool and put in 1 X 25ml shot glass (sterilised) of the sugary beer into each bottle and bottle normally.

A bit more work, but enables one to choose the excat CO2 % for the specific style and maybe more importantly, to get all the bottles of the batch carbonated equally to ensure consistency.

 

[pittsy]

I recommend using this;

http://www.tastybrew.com/calculators/priming.html

don't be afraid, it's not as complex as it seems. temperature is just room temperature so about 20oC. Choose American Lager and input how much you got, 5 gallons for a standard kit. you can then stir that much sugar into the entire batch in a secondary vessel, or divide it by 40 pints.

By my calcs it's 136g for your whole batch, so 3.4g per bottle - about 3/4 tsp.

Two teaspoons sounds like way too much, you'll have gushers!

nice 1 Rob , i've bookmarked that link :thumb: do you know if it's American gallons or European ?

 

[pittsy]

scratch that , i just noticed it was an Austrian website so European it is then

 

[graysalchemy]

I recommend using this;

http://www.tastybrew.com/calculators/priming.html

Just had a look at this and I it is obviously an american site with american gallons this would need to be taken into acount when calculating your carbonation rate

 

[pittsy]

oh ok , now i looked again i was looking at the top add it seems

 

[simonkidder]

So batch priming at a rate of 7-8gm sugar per litre is a safe dosage with out causing bottle bombs? I like a nice fizzy tc but my last one is alitttle under carbonated, only put 100gm in it.

 

[hedgerow pete]

for my 550ml bottle i use a half tea spoon only, i get far to many gushers with a whole one, you just have to wait another week for the co2 to build up