Bottling Stout - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Bottling Stout

Thread Tools
Old 07-21-2011, 01:01 PM   #1
Jun 2011
Liverpool, Merseyside
Posts: 13

Just about finished the fermentation par of brewing my stout from kit.

I dont have a keg so ive opted to bottle it in 500ml brown bottles.

Just a question about carbonation - with it being stout i dont want it fizzy yet i want enough carbonation that i get a nice head on my stout.

Do i use carbonation drops or cane sugar? or is there something else i can use i dont know of?

I was thinking of half a teaspoon of cane sugar per bottle or half a carbonation drop.

Any advice?

Reply With Quote
Old 07-21-2011, 02:18 PM   #2
Post Hoc Ergo Propter Hoc
Revvy's Avatar
Dec 2007
"Detroitish" Michigan
Posts: 40,941
Liked 3213 Times on 1897 Posts

It is really better to bulk prime (boiling your priming sugar in 2 cups of water for 5-10 minutes then adding it to your bottling bucket while you are racking your beer into the bucket-this will mix the priming solution and beer thoroughly.)

You have more control over priming this way. Adding dry sugar into each bottle can cause a couple things- the mentos/diet coke gushing effect, OR inconsistant carbonation, it is really difficult to accurate measure out a tiny amounts of sugars without getting a few grains more or less in each bottle, you could end up with inconsistant carbonation.

Carbonation drops are ok, but some folks say it takes longer for them to carb up than the 3 weeks @ 70 degrees it usually takes, and there's a lot more sedimentation in the bottles.

But other folks like them.

Priming sugar, which is corn sugar is sort of the standard sugar to use. It is what comes in the kits, in 4.5-5 ounce packets. I prefer it over any other sugar, but you can also prime with table sugar, dry malt extract or really any fermentable sugar, but priming tabs (which usually are corn sugar,) table sugar, priming sugar or dry malt extract are the most common.

You have to use different amounts depending on which sugar you use. I have a chart in my bottling sticky which I will link at the end of this post.

For most beers 4.5-5 ounces of CORN sugar is "the norm" which produces approximately 2-2.5 volumes of co2.

That tends to work for most basic beers. As you get more into it, you can "Carb to Style" by increasing or decreasing the amount of sugar to produce more or less co2 in the beer. Here is a chart that gives you an idea....using this and brewing software will give you an idea.

I put together a hints and tips thread for bottling that got stickified, Here.

You can find most questions answered in there.

Good luck
Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Imperial Stout pitched on Irish Stout yeast cake Mexicanconnection2002 Fermentation & Yeast 16 09-21-2011 12:41 AM
Gravity reading after bottling is in another league compared to FG at bottling... DoctorDuvel Fermentation & Yeast 4 02-08-2011 10:19 PM
Repitch yeast before bottling Imperial Stout after 6 month secondary? nre Fermentation & Yeast 5 01-17-2011 02:33 PM
bottling starter badmajon Fermentation & Yeast 4 07-14-2010 08:52 PM
Keg vs. Bottling thirtyfour41 Fermentation & Yeast 3 03-05-2010 01:00 PM

Forum Jump