Adding priming sugar

[Dark_Ale]

Just curious how everyone adds their priming sugar? I have been adding about 6 inches or so of finsished beer to my bucket, then with a slow stir adding the priming syrup with a slow stir? Is their a better way?

 

[smorris]

I put it in the bottom of the bottling bucket and rack into it. The siphon does a fine job of stirring it up and having that bit of fluid in the bottom avoids any splashing when the siphon starts.

 

[crum]

I followed instructions from a book I was reading.
It was to boil a cup and a half of water, mix in the priming sugar to the hot water (not while still boiling) and put in the bottom of the bottling bucket. Then siphon the wort into the bucket and mix with the siphon tube gently. Just did that this last saturday. Hopefully it is a good way to mix in the priming sugar.

 

[Dark_Ale]

I followed instructions from a book I was reading.
It was to boil a cup and a half of water, mix in the priming sugar to the hot water (not while still boiling) and put in the bottom of the bottling bucket. Then siphon the wort into the bucket and mix with the siphon tube gently. Just did that this last saturday. Hopefully it is a good way to mix in the priming sugar.

I'm gonna try that next time, mabe it will mix better that way

 

[Brewman]

Its amazing seeing how many different ways people are doing things here.......

I boil about 1-2 cups of water and add the sugar then mix like CRUM...... works great......

Interesting on skipping the boiling and just adding it in on the bottom......

 

[NUCC98]

Its amazing seeing how many different ways people are doing things here.......

I boil about 1-2 cups of water and add the sugar then mix like CRUM...... works great......

Interesting on skipping the boiling and just adding it in on the bottom......

My local homebrew shop sells a replacement for priming sugar by Munton's called Kreamyx. Haven't tried it yet, but was wondering if anyone else had....it contains dextrose, DME, and propylene glycol heading agent to prime and enhance head formation and retention....kinda like viagra for beer!

 

[smorris]

My response could be interpreted wrong. I do boil it in a couple cups of water and add the solution to the bottom of the bucket and let the siphon current mix the solution. I setup the siphon tube to direct the current around the circumfrence of the bucket which seems to provide a good mix. Once I get about half the beer trasnferred I lift the tube a couple inches to let the beer jet against the bottom which causes upwelling and helps the mixing.

 

[tree_house]

Does/has anyone tried using dry malt for priming? If yes what kind.

 

[arachnyd]

I lay down a blanket of CO2 on top of the priming bucket before adding the priming sugar and giving it one turn of the spoon. The theory is that this will make oxygenation less likely.

Have not heard of this Kremyx before - would like to hear about anyone's experience. Having always had fine results from corn sugar or dry malt extract for priming, I probably will never try it unless I hear something remarkable about it

I have, as I mention, used DME - I find that 1 cup in a 5 gallon batch is about right for most things. Obviously if you are making a style that requires less carbonation, you should use less malt.

 

[Brewman]

smorris........ funny you made the interpritation comment....

after reading that I tired just adding the sugar to the bottom just for the hell of it without disolving it in water first...... it almost all disolved but there was some sugar residue on the bottom when I was done.....

I'm sure my Vinailla Weise will come out great!

Most of the time I add a bit less priming sugar because I don't like the beer to fizzy anyway.

 

[NUCC98]

smorris........ funny you made the interpritation comment....

after reading that I tired just adding the sugar to the bottom just for the hell of it without disolving it in water first...... it almost all disolved but there was some sugar residue on the bottom when I was done.....

I'm sure my Vinailla Weise will come out great!

Most of the time I add a bit less priming sugar because I don't like the beer to fizzy anyway.

Just out of curiosity, what did you use (and how much) for the vanilla flavor?

 

[Brewman]

For the first time ever I used 2 real vanilla beans. This won't be as strong as extract but should give it just a "HINT" of flavor. At the time of bottling it had a faint smell of vanilla.

It tasted really good even before bottling.

I will be trying some this weekend, I bottled last Saturday - Time for a sample!

 

[liquorcraft]

Just curious how everyone adds their priming sugar? I have been adding about 6 inches or so of finsished beer to my bucket, then with a slow stir adding the priming syrup with a slow stir? Is their a better way?

How about adding a measured amount of priming material (sugar, dextrose or malt) directly to the bottles. There are measuring devices made for this specific purpose that ensure that the dosage is correct. It never seems to be mentioned in America but we do it all the time in Australia & I can assure you it works very well & causes no detrimental effect on the taste of the beer. It also saves a syphoning operation with it's attendant dangers of contamination.

 

[Dark_Ale]

How about adding a measured amount of priming material (sugar, dextrose or malt) directly to the bottles. There are measuring devices made for this specific purpose that ensure that the dosage is correct. It never seems to be mentioned in America but we do it all the time in Australia & I can assure you it works very well & causes no detrimental effect on the taste of the beer. It also saves a syphoning operation with it's attendant dangers of contamination.

How much does it take per 12oz bottle?

 

[liquorcraft]

Generally you would add at the rate of 8g per litre
This can be reduced in the case of ales & stouts that are much better with lower bottle pressures.

 

[CoopersFan]

Nice to see that another Aussie is on here liquorcraft. I was wondering what was going on when I was reading about all this siphoning off and all that. I just prime each bottle with what are labled "Carbonation Drops". Like little lollies (candy). They are 73% Sugar, 27% Dextrose. 1 for a "Stubby" - 375ml and 2 for a "Long Neck" - 750ml

 

[Janx]

I think people opt to add sugar to the whole batch because it's easier and cheaper than the carbonation drops. If you know you want to bottle the whole thing, then why not just add sugar to the whole thing? If you don't use something pre-measured like the drops, then adding directly to the bottle can result in undercarbonation or exploding bottles if you're off by just a little bit. Mixing sugar in the whole batch provides a buffer against that sort of thing.

The drops seem like a fantastic idea if you just want to bottle part of a batch...some arbitrary number of bottles.

 

[homebrewer_99]

Does/has anyone tried using dry malt for priming? If yes what kind.

I usually use the same DME as I used in the batch. If not, I will use a lighter one, say light instead of amber for an amber batch.

 

[Rhoobarb]

I've used plain light DME since about my third batch. 1-1/4 cup DME to about 2 cups of water. Boil water, remove from heat, add DME, stir to dissolve, bring to boil for five minutes and cool.

As for adding the priming DME, I have been adding it in stages. I eyeball it; adding about 1/5 of the priming DME for about each gallon (in a five gallon batch). Then, I gently stir it for a few turns.

Maybe I'm overdoing it, but I haven't had any problems (yet!).