nl724
Well-Known Member
Has anyone tried bottling straight from the secondary. You just added the priming sugar solution to the secondary, gently mixed, and siphoned into your bottles?
I noticed that the one time I used this method my beer was fully carbonated after 1 week. Every batch where I haven't the beer has not been nearly as carbonated and takes much longer. I think this is because the yeast at the bottom begins to enter back into the wort when the priming sugar is added. It is this extra amount of yeast cells that help carbonate the beer. When one bottles from a bottling bucket the yeast cake will not be exposed to the priming sugar and thus no more yeast can be added back into the wort before bottling occurs.
Any thoughts...opinions...preferences?
I noticed that the one time I used this method my beer was fully carbonated after 1 week. Every batch where I haven't the beer has not been nearly as carbonated and takes much longer. I think this is because the yeast at the bottom begins to enter back into the wort when the priming sugar is added. It is this extra amount of yeast cells that help carbonate the beer. When one bottles from a bottling bucket the yeast cake will not be exposed to the priming sugar and thus no more yeast can be added back into the wort before bottling occurs.
Any thoughts...opinions...preferences?