A Question About Priming

[Hugh-Man]

Hi,

I'm almost finished brewing my first kit beer. It's an American IPA. I will be bottling (500ml brown glass bottles) on Monday and I have a few questions about priming.

What is best to use, granulated sugar, glucose or light spraymalt? I have all three, but I'm not sure how each may affect the beer differently.

I've seen different methods of priming and I'm not sure what's best. Should I add the sugar directly to the bottle or should I dissolve it in boiling water, mix it with the beer in a secondary bucket and then bottle it?

Thanks

 

[njpatg]

The kit should have come with priming (corn)sugar and directions . If not you can google for specific details , but you will be boiling the sugar with water and adding it to your bottling bucket prior to racking the beer into the bucket.

 

[unionrdr]

Bulk priming worked out the best for me. I use either table sugar ( Sucrose), dextrose (corn sugar) or something like demerara (raw cane sugar). I also use either one of these priming calculators to prime to style; http://www.tastybrew.com/calculators/priming.html
Or this one from NB; http://www.northernbrewer.com/priming-sugar-calculator/
Both have styles listed the other may not. So I jump back & forth with them. I boil 2C of spring water for a couple minutes, then stir in the weighed amount of sugar off the heat till the water goes clear again. Then the sugar's dissolved well. Cover & cool while I get the fermenter/wort chill ready.

 

[Hugh-Man]

Thanks for the advice, unfortunatley the instructions are very vague, a little pamphlet with about a paragraph of text that seem to also apply to the company's Oaked Ale and Belgian Stlye Ale recipes. So It's not much help... Unlike you guys!!!

 

[unionrdr]

Yeah, Cooper's instructions are pretty generalized too. So ask questions on here & read all you can. We got all the info you need on here somewhere or other...