DaleJ

Recipes 

Is it sufficient to put corn sugar directly into the ale or would it work better (or equally well) to boil it with some water (making a simple syrup) first, cool and then add?
I'd think the second approach would make for a more even distribution.
But will the heating/dilution be a problem for creating carbonation?

__________________
Primary:Drovers II
Secondary:Trailer Trash Pillhead Blonde
Keg carbing & conditioning:
Drinking:Woodchuck Cider, Schwarzbier, Dalerweisse Wheat
On deck: German Wheat

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• I've overcome my fear of wheat; but I'm still skittish around barley.-Mr. Carlin
• What doesn't kill you makes you stronger; however, not everyone makes it into the second category.
• If you're not part of the solution, you're part of the precipitate.

david_42

Recipes 

Yes
Correct
No, the sugar is dead to start with.

__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

DaleJ

Recipes 

Thanks David.

When I bottle, how full should I fill the bottle?

__________________
Primary:Drovers II
Secondary:Trailer Trash Pillhead Blonde
Keg carbing & conditioning:
Drinking:Woodchuck Cider, Schwarzbier, Dalerweisse Wheat
On deck: German Wheat

---------------------------------------------------------------------

• I've overcome my fear of wheat; but I'm still skittish around barley.-Mr. Carlin
• What doesn't kill you makes you stronger; however, not everyone makes it into the second category.
• If you're not part of the solution, you're part of the precipitate.

david_42

Recipes 

I don't bottle much, but most people leave about 3/4"

__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

Professor Frink

Recipes 

If you have a bottling wand, the best way is to fill the bottle all the way up, and the displacement from the wand in the bottle will leave the perfect amount of headspace.

__________________
Primary: Cherrywood Smoked Porter
60 Minute IPA
Secondary:
On tap:Amber Ale
Milk Stout

Lagering:

http://www.lazydogbrewery.com

DaleJ

Recipes 

I do have a bottling wand, so that sounds perfect.

__________________
Primary:Drovers II
Secondary:Trailer Trash Pillhead Blonde
Keg carbing & conditioning:
Drinking:Woodchuck Cider, Schwarzbier, Dalerweisse Wheat
On deck: German Wheat

---------------------------------------------------------------------

• I've overcome my fear of wheat; but I'm still skittish around barley.-Mr. Carlin
• What doesn't kill you makes you stronger; however, not everyone makes it into the second category.
• If you're not part of the solution, you're part of the precipitate.

knarfks

Recipes 

Typically you would boil the sugar for a few minutes in water, you don't really need a syrup consistency. I don't bother cooling, I just dump it in the bottling bucket, coil my hose at the bottom to cause a sort of whirl pool effect with the beer and siphon it right on top of the sugar water. There is typically only a cup or 2 of hot water so it won't affect 5 gallons of beer temperature wise. I have had great consistent carb levels in all my beers doing this.

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Primary: nothing :(
Secondary: Dry Mead
Bottled: Oatmeal Stout, apfelwein, craplwein, Orange Blossom Mead, Two heart clone
Kegged: Apfelwein...wedding cleared out 3 kegs

malkore

Recipes 

yeah. 1.5 cups or so of water. it won't be thick like a syrup and you don't really have to cool it down since 1.5 cups of 200 degree water will mean squat to 5gallons of 70 or below beer.

I do cool mine a bit...only takes a few minutes of a water bath to chill 1.5 cups.

__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10