priming solution question
 

This is my first batch of beer.
Oatmeal stout-2 gal

I might have missed it somewhere in here.
I know 1 oz / gal of priming sugar, but how much water should be used for just 2 oz of sugar? 1/2 cup?

Well, normally I use the standard 2 cups we use for 5 gallons, but I guess if it were under 5 gallons then we could use 1 cup instead.......I don't believe it really matters. Just that it allows for the dilution of the sugar more easily. I think that no matter what we use, as long as we liquify the sugar...will be enough.

Half cup sounds right. You just need enough to dissolve it. 1/3 cup might be enough but that little difference won't amount to anything noticeable.

Thank you.

On a similar note. I have been looking for the answer to this but can't seem to find it. I bottled about two weeks ago and I realized yesterday that I was a knucklehead and just dumped the priming sugar into the bottling bucket, transferred the beer, stirred, then bottled (Whoops!). So, the obvious question is how screwed is my beer?

RDWHAHB

You may have introduced unwanted oxygen into your beer which may cause a "wet cardboard" flavor. You won't know until you start drinking it. Nothing you can do about it now so don't worry about it. :mug:

That's what I figured. I was thinking of cracking one on Friday so we shall see.

When you say you stirred, did you just get a good swirl, or was there splashing? Likely no splashing equals no oxidation. I always stir after adding priming sugar. Never tasted wet cardboard.

But again, I make sure not to splash at all. It is really a pretty gentle stir.

It was more like a good swirl. I was careful not to make a big splash and add a bunch of bubbles. Hopefully it will turn out alright...

When you start to drink it, try to keep inundated the possibility that it is oxidized and try to taste cardboard.