added priming sugar/foamed up

This is my second batch that I have bottled or am bottling, it is a brown ale. I just added the 3/4 cups of corn sugar directly on the beer in my bottling bucket after racking from my fermenter. For some reason it foamed up really quick, my last batch didn't do this. It almost seems like the yeast just sucked up all of the sugar right when I poured it in. I am intent on bottling this, definately not going to throw it out, but is this normal or has anyone ever seen this?

Its like putting mentos in coke bottle. Lots of surface area and the beer has co2 absorbed

So this is ok? Why did itn't happen on my last batch?

next time just boil for a bit in water and cool before putting in the bucket

cyberwollf said:

next time just boil for a bit in water and cool before putting in the bucket

Click to expand...

Exactly! the priming sugar should be boiled in 2 cups of water, added to the bottling bucket, and the beer racked into that. If you put the bottom of the tubing on the bottom of the bucket in a circular way, the beer will swirl and fill from the bottom, mxing up the priming sugar and beer.

As to way you got foaming, that's called "nucleation points". It happens whenever you add anything solid to a bubbly liquid.

Thanks a lot, I will try it that way next time.

When priming with honey how important is it to measure the "don't know the term" sugar concentration? And how would you compare it to cane sugar?

77bawls said:

When priming with honey how important is it to measure the "don't know the term" sugar concentration? And how would you compare it to cane sugar?

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There's a pdf file and a chart on different priming sugars like honey in my bottling thread....https://www.homebrewtalk.com/f35/bottling-tips-homebrewer-94812/

The link to the pdf is here; https://www.homebrewtalk.com/f35/bottling-tips-homebrewer-94812/#post1030376