Re priming.

[doghouse gav]

I made a batch of lager that's been primed and stored at 21*c for 2 weeks now. I'm not happy with the carbination. Is it possible to just add abit more sugar to each bottle and recap? If so should I keep them at 21*c for another 2 weeks?

 

[Mark1964]

be patient and leave them a bit longer you may find they gas up nicely, wouldnt open them though to add more sugar :thumb:

 

[Runwell-Steve]

After leaving them somewhere warm, they need to go somewhere cold to allow the gas to be absorbed into the beer.

Try one again in a couple of weeks.

If you try and add sugar now it will be a bit of a disaster as when you add the sugar to the beer it will all foam out the top of the bottle.

 

[snail59]

Patients dear boy PATIENTS :lol: :lol:

 

[Baz Chaz]

I had the same problem when I started brewing again, struggled to wait long enough
After bottling, left bottles in warm for a week then into cool storage for as long as I could resist

But I've got a decent stockpile now and don't need to drink anything bottled for less than a month :thumb: there's even some I'd 'put away' which are now a few months old and are pretty damn good :drink:


In other words..... time my friend :

 

[doghouse gav]

I have another question regarding priming!! Can you prime using golden syrup? Or anything other than sugar? If so how?

 

[BigYin]

you could try dissolving the required amount of syrup (try googling for what amount to use - I have no idea!) in some warm water, then use a syringe to put measured amounts of that diilted syrup into each bottle..

 

[luckyeddie]

... or you could mix the syrup, sugar or whatever with a pint or so of beer, put in the bottom of your bottling vessel, rack the rest of the beer on top of it, stir gently and bottle.

It's called 'batch priming', and takes all the pain and nonsense out of trying to get the right amount of sugar into each bottle.

(in answer to doghouse gav)

 

[doghouse gav]

Cheers luckyeddie. I have started to batch prime recently. A hell of a lot quicker. Would it just be gram for gram syrup instead of sugar? :hmm:

 

[Moley]

Patients dear boy PATIENTS :lol: :lol:

It's PATIENCE, you plonker :nono:

 

[abeyptfc]

Patients dear boy PATIENTS :lol: :lol:

It's PATIENCE, you plonker :nono:

and its larger, not lager!

 

[luckyeddie]

Cheers luckyeddie. I have started to batch prime recently. A hell of a lot quicker. Would it just be gram for gram syrup instead of sugar? :hmm:

I'd say go a little higher. Syrup is sugar (in one form or another) with water added. Honey, for instance, is approximately 20% water, and Golden Syrup is a similar viscosity.

If you would normally add (say) 100 grams of sugar for your batch, add 125 of syrup.

 

[fivetide]

One week in warm, then one week for every ten gravity points is the craftbrewer maxim. Once you know that, you can choose to drink it as green or conditioned as you like using that as a line in the sand.

Also, I've been priming with spraymalt for some time now, and go 120% the amount I would use for glucose/brewing sugar, if that's of any use to anyone!

 

[doghouse gav]

So I'm going to try a batch prime tomorrow with golden syrup and not sugar. Going to try 120g. This seem right? It's a English ale.

 

[luckyeddie]

So I'm going to try a batch prime tomorrow with golden syrup and not sugar. Going to try 120g. This seem right? It's a English ale.

Spot on :thumb: