Originally Posted by YeastFeast
I'm not an experienced brewer but I read a ton of articles and this forum daily. I've never heard of anyone adding the sugar solution to the primary and then siphoning the contents to the bottling bucket?
What would be the advantage of this vs putting the sugar solution in the bottling bucket and siphoning the beer on top? Thanks.
The only advantage I can see of doing it that was would be that you wouldn't expose as much beer to the air as you stirred while in a carboy with small head space as opposed to a partially filled big bottling bucket.
I am not very well experienced in bottling because I went straight to kegs. I only bottled 2 or 3 batches that were given away as gifts. When I did bottle, what I listed above are the instructions I followed (which more than likely came from an extract kit i brewed years ago).
either way, I don't really think it matters much as long as you get the sugar into the beer and then cap it off.
EDIT :: Keep in mind if you have a lot of trub you are going to want to stir in the bottling bucket so you don't stir all the trub back into your beer. In my case I was still using a secondary fermenter at the time and racked once or twice prior to bottling so I didn't have any trub in my vessel. Now that I don't use any secondary fermeneter I would put the sugar into the bottling bucket and rack the beer off the trub onto the sugar.