Ramsbottom_Brewer

Recipes 

I am soon to bottle my second brew. I've done all the searches and just have one niggle.

I was going to simply put half a teaspoon of sugar direct in each bottle. I could be confident then that each bottle would carbonate.

If I dilute the sugar and put it in my bottling bucket whilst raking in my beer from the fermenter, I'm worried that there won't be an even spread of sugar in the beer.

Thoughts?

crazyboy

Recipes 

If it's a five gallon batch just add 3/4 cup priming sugar boiled in a pint of water to the wort collected after raking from your secondary. It is more reliable and less time consuming.

Scotty_g

Recipes 

Put the boiled, cooled sugar water in the bottom of the bottling bucket and then rack the beer into the bucket. You should get plenty of mixing...but if you like, use your autosiphon or a sterilized spoon to mix 'er up a little more.

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Natural 20 Brewery

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Ramsbottom_Brewer

Recipes 

Right, thanks... that's all I needed. I'm gonna bin the sugar in the bottle technique and put the dissolved solution in the empty bottling bucket. Thanks.

danlad

Recipes 

In the spirit of not taking any advice for granted, I've tried both the sugar to bottling bucket and the adding to each individual bottle. Believe me the bucket option is by far the easiest and most reliable.

Figbash

Recipes 

You'll get a much more even distribution of the priming sugar by mixing it in the bottling bucket than trying to add it to the bottles because it is difficult to measure small amounts of powder accurately by volume. Another problem with adding priming sugar to the bottles is there is no way to sterilize it.

Just add 4-5 ounces of corn sugar to a couple cups of water and microwave it for a few minutes. Add it to your bucket, add the wort and you are good to go. If you are concerned about even distribution, stir the wort before you bottle with a sterile spoon or paddle, just try not to aerate it.

Tom

woollybugger2

Recipes 

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Woolly Bugger Brewery

Consumed:#2 Hefeweizen, #3 SoHo Brown Ale, #7 Belgian Wit, #9 Belgian Amber
Bottled: #1 Trout Belgian Trippel, #4 Smoked Porter, #5 Apfelwein, #10 Bell's Brown Ale Clone, #11 Belgian Wit, #8 Wee Heavy
Secondary:#6 Trout Belgian Trippel
Secondary:
Primary 1:
Primary 2:
Primary 3: Empty
On deck: ???

misteradam

Recipes 

what if you're bottling directly from your primary? i use a better bottle with a spigot.

Yuri_Rage

Recipes 

Putting sugar directly in the bottle could also lead to some foaming issues as you bottle. Even straight from the fermenter, beer has a bit of dissolved CO2. When you add granular sugar, nucleation sites are created, and the beer could foam up, making a mess before capping.

Ask me how I know...

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llazy_llama

Recipes 

Ugh, I can just picture the gushers... like Mentos and Diet Coke.

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