priming

[alandkell]

in my first batch of lager when it was ready to be bottled i put one teaspoon of sugar per pint to the barrel that it went into is it the same for bitter? :

 

[Wez]

Lagers are normally primed higher than bitters/ales, 1/2 tsp is the normal rule of
:thumb:

 

[alandkell]

thanx for that nice prompt reply! :

 

[Wez]

No worries, hope it turns out a cracker :drink:

 

[alandkell]

could you xplain to me what does priming do? :party:

 

[31bb3]

gives your brew a head otherwise it'll be flat perfectly drinkable but flat

 

[Wez]

Sure..

When the main fermentation is over the yeast has basically run out of sugars to eat up. The yeast that is in suspension is still hungy for food (sugar) so when you transfer to a bottle and give it some more food and cap it / seal it it has a feast, a by-product of that feast is the production of c02 which as it cant escape is absorbed by the beer and gives it life (condition / bubbles) hence the reason to use more sugar for fizzy lager than you do an ale which just needs some life but not bubbles.

:thumb:

 

[alandkell]

aaaahaaaaaaa i seee thanking you all very glad! :