Two questions on bottle priming

[WelshPaul]

1: Does it make much of a difference which sugar is used to batch prime? I use caster sugar but would I get better results with dextrose?

2: I've noticed that some stronger commercial continental ales have a little bit of extra yeast added to them shortly before bottling. Is this necessary for smaller batches of a similar home-brewed ale and if so, what would be the best way to do this?

 

[31bb3]

Really not sure about the sugar I generally use normal granulated sugar I've heard of brewers sugar but not had any experience of that either

 

[WelshPaul]

I've used it when I first started brewing but didn't replace it once it ran out. I haven't noticed any real difference yet.

 

[jonnymorris]

...a little bit of extra yeast added to them shortly before bottling. Is this necessary...

No. There'll be sufficient yeast in suspension to carbonate your beer without adding more.

 

[WelshPaul]

That's what I thought too. So they'll still be OK to prime after 3 weeks in the FV?

 

[jonnymorris]

Mine always are.

 

[johnny_dove]

Yeast will be fine. Normal sugar is ok, such small amount, will not affect taste.

 

[winelight]

In another topic someone suggested using other sugars to prime your bottles, they said demerara added a nutty taste for example.

I've bought a random selection of sugars to experiment with next time I brew a bitter.

I'll prime some bottles with demerara, some with soft dark brown and so on to see if I can tell the difference.

such small amount, will not affect taste.

You could well be right, I'll find out.

 

[johnny_dove]

Interesting. Let's hear when done :-)

 

[pittsy]

2: I've noticed that some stronger commercial continental ales have a little bit of extra yeast added to them shortly before bottling. Is this necessary for smaller batches of a similar home-brewed ale and if so, what would be the best way to do this?

Yeast in bottles , well most beers are now filtered and the yeast is taken out and they are forced carb , even when yeast are in the bottle it has been filtered and a different strain is added for bottling , they would also bottle with fresh wort and some fresh yeast and then bottle but for us home brewers this may be a bit risky , you would need to know exact attenuation of the yeast (assuming it was good healthy yeast ) the gravity of the wort and the mass of it calculated with the yeast = f**k knows lol so for me sugar it is for now .