priming

Hey All, new to the hobby and starting out with a Festa Brew or too...coming along nicely so far!! My question is, most priming calculators online suggest around 5 oz of Dextrose for a Pilsner but the Fest Brew instructions (I know, instructions are best for starting my burner) call for 1 - 1.5...

Hi! I have recently racked an APA from Primary to Secondary (after 9 days.) As this was a little "Too Session" for my liking, i have added some golden sugar which i am hoping will increase the overall alcohol content. Obviously, as it should, this has started to ferment again, in the same way...

Hi Guys, So basically I am working on my 2nd batch. I have fermented a 12L batch at 19C for around 15 days. I have now cold crashed my beer for about 24hrs. I used the below website to calculate the priming sugar, but the paragraph in the link states that if cold crashing, less sugar should be...

Hi All, I'm bottling a new batch today. I have 1L bottles that I'll be bottling everything into, and am planning on priming each of them with 1 tsp of cane sugar. My question is: if I just get a teaspoon of cane sugar into each of them without any attempts to dissolve them.... will they...

So it happened my wife put erythriol in the sugar container and refused to inform me. I kegged my beer, but some beer remained and I decided to bottle it by priming them one by one with sucrose, which was in fact erythriol. So the question is: do I have to throw out the bottled beers? Since i...

Well... I was wondering everyone's opinion... I naturally primed and kegged a batch of brew last night and accidentally cold crashed it. It was probably near 40-45 degrees for a short time, and sat at high 50's for most of the night. I moved it into it's final location this morning, where it...

Hello guys, I was wondering if whirfloc addition could decrease yeast effectivity. Since I started using them I noticed that my beer is getting out kind of flat. Not sure if this could be due the whirfloc or any other factor when bottling the beer. I would appreciate if any of you guys have...

Greetings fellow brewers, I've been reading a bit on how I should go about to isolate yeast strains from my favorite beers. Apparently, some commercial brewers use two different yeast strains at separate times in the brewing process. One for fermenting and one for priming. One popular beer for...

Hi everyone, I have a simple problem that tends to be repeating for me. I use 7 gallon Fermonster carboys and typically brew between 6 and 6.5 gallons in a batch. As I want to keg all the beer I consistently have more volume that will fit into a single 5 gallon Corny keg. My question is what to...

Hi everybody :) ... and sorry for my English. Today the question is: what's the correct volume of CO2 for priming a Quadruppel (or Belgian Dark Strong Ale)? It says in some book or web site that it's 2.4; but in others there's written 2.9, 3.3, 3.5. By your experience, what's the correct...

I have brewed a few batches now and I am starting to get the hang of it but I had a question on volume. My typical brew is fairly standard, start with 2.5 to 3gal of water,steep specialty grains for 20-30 min at desired temp, add LME, bring to a boil, 60 minute with hop schedule. Irish Moss...

So, slightly confused. I know I'm supposed to rack my beer from the fermenter to the bottling bucket after putting the priming sugar mixture in the bucket. But, couldn't I just rack the beer into a large pot that I mix the priming mixture into (after the liquid has cooled of course)? What's...

Is it possible to prime right in the conical, and bottle through the port, or should I rack to a bottling bucket and add the primer there?:mug:

Yesterday, I brewed a Berliner Weisse recipe I got from a friend, and this morning, it hit me: how am I going to bottle this thing? The friend who gave me the recipe kegs and force carbonates his beer, but I have no such equipment. The problem I see with bottling: lacto makes acid. Acid kills...

I have a 15-g Sanke fermenter but would like to avoid pumping to a secondary tank to add priming sugars. And priming bottles individually sounds to me like one could end up with inconsistent carbonation due to the tiny quantities being measured. Does anyone have a way of priming the ferment...

I have a batch of Amarillo Pala Ale that I will be bottling this week end and for whatever reason ( I probably forgot to check it when I added my 1 gal of water to the bucket) the batch is about 1 – 1 ½ below the 5 gal mark on my bucket. I store my bottles in the corner of my living room with...

I am priming 25 litres of pilner lager for bottling. At the moment it is in a clean fermenting bin after being siphoned out of a primary. How much priming sugar will be needed to produce the required fizz? It has been fermenting before for 2.5 weeks.

How much priming sugar should I add in grams to a 25 litre batch before bottling?

Cheers fellow home brewers. I am new to home brewing ( about a year or so ) and have always primed my bottles before bottling. I'm considering using the method of batch priming, adding the sugar solution to the bottling bucket and filling the bottles, mostly to save time and effort. My...

Hello, Today I was bottling my first batch of beer. I made the mistake of pouring the priming sugar dry into the bottling bucket without boiling into a syrup first. For some reason I thought it would all mix together as the beer was siphoned into it. So I bottled all my beer and then looked...