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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Priming
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Old 04-14-2006, 01:05 AM   #1
Daznz
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Default Priming

My beer is in its secondry nearly 2 week now its around 15c (daytime)
Before i bulk prime should i warm it up a little to dissolve the sugers etc and give it a stir? say about 22c
Thanks Daza

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Old 04-14-2006, 01:11 AM   #2
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Quote:
Originally Posted by Daznz
My beer is in its secondry nearly 2 week now its around 15c (daytime)
Before i bulk prime should i warm it up a little to dissolve the sugers etc and give it a stir? say about 22c
Thanks Daza
yes, the sugar will dissolve more readily in a room temperature liquid.
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Old 04-14-2006, 01:31 AM   #3
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I usually mix 3/4 C of Corn Sugar or 1.25 C DME (whichever one you choose) in 1-2 C water and boil for 5 mins and let cool before adding to the brew. Be sure to stir it in really good.

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Old 04-14-2006, 09:59 AM   #4
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Thanks for that.... the DME must bring in some nice flavors

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Old 04-14-2006, 01:17 PM   #5
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It tastes better, but it takes longer to carbonate. Up to a month or more.

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Old 04-14-2006, 02:13 PM   #6
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You don't need to stir it, just put your boiled sugar/DME in the bottling bucket before racking- it will mix just fine.

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Old 04-14-2006, 02:22 PM   #7
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Quote:
Originally Posted by Daznz
Thanks for that.... the DME must bring in some nice flavors
This is highly debatable: the priming sugar represents such a small fraction of the overall fermentable sugars in the final product that it's not obvious that you'd taste the difference.

I usually use corn sugar. I have used DME, and the result is somehow different, but I'm not sure I'd describe it as tasting different. It's more like the bubbles feel different on my tongue.

I'm aware that the science involved probably does not support this observation at all.
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Old 04-14-2006, 02:28 PM   #8
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Quote:
Originally Posted by cweston
This is highly debatable: the priming sugar represents such a small fraction of the overall fermentable sugars in the final product that it's not obvious that you'd taste the difference...I'm aware that the science involved probably does not support this observation at all.
I can agree or disagree with any of those points, but in the end it's all about our opinions, as well as to stir or not to stir any way...

At least I've never complained about my beers carbonation levels not being consistant because I chose to stir, bottle some, re-stir and bottle some more, and stir again.
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Old 04-14-2006, 02:31 PM   #9
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Quote:
Originally Posted by homebrewer_99
I usually mix 3/4 C of Corn Sugar or 1.25 C DME (whichever one you choose) in 1-2 C water and boil for 5 mins and let cool before adding to the brew. Be sure to stir it in really good.
One point that hasn't been made here that boiling the sugar will also sanitize it and lower the risk of infection. That's why I always boiled the priming sugar in water before I added it to the bottling bucket.

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Old 04-14-2006, 02:34 PM   #10
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...got my back, huh?...

The boiling certainly does sanitize the sugar and the water, but another reason you would want to pre-dissolve your sugar (by boiling it) is that it saves time. Have you ever tried adding sugar to an iced tea? The sugar just drifts down to the bottom of the glass and sits there. That's because it's too cold to dissolve. Boiling it solves that problem.

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