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Old 05-31-2009, 03:03 PM   #1
May 2009
Bellingham, WA
Posts: 20

I'm drinking a current batch of a mild London Ale. Was only my second batch. I've had about 10 bottles that were fantastic, perfectly carbonated, etc. I've had about 4 that were WAY over-carbonated, so I'm thinking somehow the sugar might not have gotten distributed well enough?

I took 5/8 cup priming sugar, dissolved into 1/2 cup boiling water, and poured into the carboy with a sanitized funnel. Then when I put in the racking cane tried to stir it. I tried not to stir too aggressively to stir up the sediment.

Maybe I'm answering my own question here, do I need to transfer to another carboy or bucket for bottling, and add sugar when 1/2 full?
Primary: Nothing
Secondary: London ESB
Drinking: London Ale
Planning Stage: Dry Irish Stout, Centennial Red Ale
Bottled: Newcastle Brown Clone

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Old 05-31-2009, 03:15 PM   #2
Beer Dude in the Sunset
mrk305's Avatar
May 2007
Posts: 1,708
Liked 13 Times on 13 Posts

You already knew the answer. Siphon into a bottling bucket. You don't have to wait until it is half full. Pour it in after you start siphoning and it will mix itself as if fills.
Carport Brewery, Lilburn GA

Any advise offered after 10:00p.m. should be regarded as questionable
I can't brew until something is empty

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Old 05-31-2009, 03:18 PM   #3
QueenCityALER's Avatar
Jan 2009
Charlotte area NC, NC
Posts: 292
Liked 1 Times on 1 Posts

Put your sterilized and cooled sugar solution in a seperate container- say a bottling bucket w/ spigot and rack your brew quietly onto the solution. The swirling action of the racking will provide sufficient mixing. I've done this for EVERY batch I've ever bottled and it's my standard procedure, and always had the results I want.
The blood of Vikings runs through my veins... and sometimes their beer.

Hell or High water Brewery


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