bottling tips using only primary - Page 3

**unionrdr** · 12-16-2011, 02:19 PM

If you're using a regular size spigot,like the Italian one,you are not going to get all the trub running out like that. Mine don't. The suction on the smaller diameter spigots isn't that great. Besides the yeast/trub getting compacted on the bottom to start with.
My cooper's micro brew FV is designed to bottle straight from it,since their bottling wand attaches directly to the spigot. I just take the valve off the end,attach my 3/8" tube to it,& run it into the bottom of my bottling bucket.

Eduardoo · 12-17-2011, 02:08 PM

Quote:

Originally Posted by badbrew

I am wondering how you no bottling bucket guys mange to fill bottles without getting crap all over the place. If you have a valve at the bottom of your primary, then the sediment is first to come out and would trickle out for a while like sand in an hour glass. If you just siphon then you need a valve at the end near the bottle and you need to hold the tubing with one hand constantly. Am I wrong? Any pics of a successful primary transfer to bottles?

Badbrew, I don`t know about your bucket, but mine got a blue valve facing up inside the bucket that avoids sucking must (or usually) all the trub. After chilling the fermenter, the trub gets really compact and I bottle straight from the primary. Works really well and save lots of work...
Cheers

badbrew · 12-17-2011, 03:26 PM

Quote:

Originally Posted by Eduardoo

Badbrew, I don`t know about your bucket, but mine got a blue valve facing up inside the bucket that avoids sucking must (or usually) all the trub. After chilling the fermenter, the trub gets really compact and I bottle straight from the primary. Works really well and save lots of work...
Cheers

Do you add carb sugar to the bucket?

Eduardoo · 12-18-2011, 02:26 PM

Quote:

Originally Posted by badbrew

Do you add carb sugar to the bucket?

No. I put the sugar in the bottles, one by one... it`s pretty fast with some logistics. After a while I just realised that, for me, just primary is enough to get good clear beer.

Homebrewtruth · 01-06-2012, 09:38 AM

Quote:

Originally Posted by Eduardoo

hey mates. On this matter my technique is pretty simple: 2 weeks in the primary > chill it to 4°C > put the primming sugar in the bottles and fill straight from the fermenter.
Never had problems with infection sedment or over/under carbonation. I usually get some fining agents on the boilling to help the process.

Take it easy!!

You'll struggle carbonating your beer to style by bottle priming. There's one major problem with your method.

kh54s10 · 01-06-2012, 09:55 AM

Make it easy on yourself. First step: move the primary to your bottling place. Second step: Gather and sanitize all your equipment and boil your sugar solution. Third step: siphon to bottling bucket. Fourth step: bottle

All the cold crashing and individual bottling priming is just wasted effort. IMHO.

Eduardoo · 01-08-2012, 08:18 PM

Do agree with both of you. I just bottle prime because my second bucket is always been used and I think I can avoid some infection with my method.
Tomorrow I`ll bottle a Bohemian Pils using the bottling bucket and primming solution. I`ll post the result.
By the way, tnx for the help mates.

**unionrdr** · 01-08-2012, 09:40 PM

You won't risk any infections if you rack properly to the bottling bucket. If your primary has a spigot,just connect some tubing to the spigot,& cut it to wrap half way around the bottom of the bottling bucket. Begin racking,& pour in the priming solution slowly into the rising surface of the beer. Doing it this way negates any spalshing or violent stiring that could cause oxidation. And setting the lid on the bottling bucket as far over as possible will help keep things settling into it while racking.

pacman · 04-08-2012, 10:26 PM

I put 450 grams of dextrose in a measuring jug and fill to the one litre mark with boiling water. After the mix has cooled, I transfer to a 1 litre hand pump dispenser bottle (originally a shower gel dispenser bottle) and prime my 500ml swing tops with two squirts. Two squirts = 7ml every time. Actually, I add the 2 squirts after filling the bottle, then cap and shake.

I bottle direct from my fermenters and my method is working well so far, with clear good tasting beer. If I wish to increase/decrease carbonation, I will need to adjust the amount of dextrose in the mix.