Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Not-priming
Reply
 
Thread Tools
Old 07-31-2008, 12:12 PM   #1
strangecarr
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Location: Chiswick, London, UK
Posts: 50
Default Not-priming

Does anyone here not prime beer before bottling?

I ruined a batch recently by over-priming; I will bottle again at the weekend and will not add anything to the beer. I think the beer will still be carbonated.

Anyone got any thoughts on this?


strangecarr is offline
 
Reply With Quote
Old 07-31-2008, 12:13 PM   #2
Big10Seaner
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Schaumburg
Posts: 683
Liked 7 Times on 7 Posts

Default

How much did you use for 5 gallons? It's pretty hard to over prime if you use 3/4 cup of corn sugar for 5 gallons. You're going to be very disappointed if you don't prime before bottling.


__________________
End of the Line Brewing
Primary: Caramel Cider
Secondary: Bourbon Vanilla Porter
On tap: Some Sort of IPA, Cherry Cider
Bottled: Belgian Sour (1st place winner Binny's Chicago Comp)
Big10Seaner is offline
 
Reply With Quote
Old 07-31-2008, 12:14 PM   #3
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
Vendor Ads 
Feedback Score: 4 reviews
 
Bobby_M's Avatar
Recipes 
 
Join Date: Aug 2006
Location: Whitehouse Station, NJ
Posts: 22,817
Liked 1337 Times on 877 Posts
Likes Given: 35

Default

Why do you think it will still carb with no priming? If it does, it means it wasn't fermented all the way in the first place. You probably just rushed the beer into the bottles. How long did you leave it in the primary fermenter? If it's less than two weeks, you're in dangerous territory.
__________________
Welcome to BrewHardware.com. I love you.
New 100% Stainless Steel Heating Elements are IN! ULWD 5500w Ripple, 2000w, 1500w, etc
Chugger Pumps, Pump Kits, Camlocks, Sightglasses, Clear USA made Silicone Tubing, RIMS, Electric Install Parts, etc.
Bobby_M is online now
 
Reply With Quote
Old 07-31-2008, 01:49 PM   #4
MVKTR2
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Location: Tupelo, MS
Posts: 1,126
Liked 34 Times on 32 Posts
Likes Given: 36

Default

Priming is something I've been giving some thought to lately. As a fan of styles indiginous to the British Isles it's important not to over carb. So far so good. For my ales I'm usually putting in a couple of tablespoons more than 1/2 cup to carb 5 gallons.

Here's some useful info:

http://byo.com/referenceguide/primingchart/

Schlante,
Phillip
__________________
"Perhaps wisdom for me is understanding how truely small I am, and that there is no smug self centered moment of clarity when there is so much more to learn" Anthony Bourdain
MVKTR2 is offline
 
Reply With Quote
Old 07-31-2008, 04:26 PM   #5
strangecarr
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Location: Chiswick, London, UK
Posts: 50
Default

Thanks for your replies. I left the beer in primary for 10 days.

My thinking was this, the beer has CO2 dissolved in it and there is probably some sugar left in the beer that the yeast will ferment to create some more. Also I thought that the action of bottling will agitate the already dissolved CO2 to come out of solution causing a vapor pressure inside the bottle.

Whenever I take hydrometer readings in the trial jar, the beer always looks carbonated.
strangecarr is offline
 
Reply With Quote
Old 07-31-2008, 04:40 PM   #6
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan
Posts: 65,923
Liked 6209 Times on 4422 Posts
Likes Given: 1656

Default

Quote:
Originally Posted by strangecarr View Post
Thanks for your replies. I left the beer in primary for 10 days.

My thinking was this, the beer has CO2 dissolved in it and there is probably some sugar left in the beer that the yeast will ferment to create some more. Also I thought that the action of bottling will agitate the already dissolved CO2 to come out of solution causing a vapor pressure inside the bottle.

Whenever I take hydrometer readings in the trial jar, the beer always looks carbonated.
Well, yes, the beer appears carbonated, especially if it's kept cool in the fermenter. That's why there are priming charts telling you to add less sugar if the beer is under 60 degrees. CO2 tends to remain in solution when the solution is colder.

I think you'll have very flat beer if you don't prime. If the beer is finished (as proven by FG readings) and the yeast have eaten all of the fermentables, the shouldn't be any available sugar for them to ferment. Racking will cause some of the co2 already dissolved in there to come out of solution, as well.

If your beer was overcarbonated last time, either you didn't wait until fermentation finished, or you added too much priming sugar. No other possibilities at all.


__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
cane sugar vs priming (corn) sugar for priming... timgman Beginners Beer Brewing Forum 11 10-24-2012 12:13 AM
Priming w/dme chask31 Beginners Beer Brewing Forum 5 01-02-2012 12:58 PM
Priming in the keg Beerrific Bottling/Kegging 5 09-27-2007 02:53 AM
Priming necessary? prey Cider Forum 8 07-21-2006 12:17 AM
Priming with DME????? Jwedel All Grain & Partial Mash Brewing 4 07-19-2006 11:56 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS