Beer bottle dynamite :(

[Owly055]

What kind of syrup? I would imagine that you would have better distribution of priming sugars in the beer if you racked on top of the priming solution in the bottling bucket and let the hose coil to create a swirling motion. Cold crashing can be done prior to getting the priming solution ready. Sometimes I use a stirring spoon/paddle to gently(so as not to create bubbles/foam) stir the solution and beer. I've done it this way for many batches and I always seem to get good, consistent carbonation in every bottle.

What would be the benefit of adding the priming solution and then letting the batch sit for multiple days? Why wouldn't you just prepare the solution and bottle all in the same time frame?

I do things the way I do because it's efficient.......... I transfer into my cold crash container which has a spigot. At that time I add priming sugar water syrup with some gelatin. I bottle directly from the spigot..... I don't use a bottling bucket. It also pretty much guarantees good distribution without any swirling, etc..... I can't imagine that I would possibly get better distribution by swirling or mixing than by letting nature take it's course. My cold crash container serves as my bottling bucket.

Think entropy........... Entropy is a very real force, so real that it creates measurable osmotic pressure.... We all studied osmotic pressure in high school physics didn't we? Even gravity itself is recently said to be an entropic force....... though the theoretical physics behind that one is way beyond me. Entropy is what your wife sees when she's gone for a week and comes home to chaos, or what you see in your kid's room........... A very real force that drives things from order to chaos. Take sugar water or salt water and if you could place it alongside fresh water in a container without disturbing either at all.... a completely static situation, they would soon become mixed and homogenous with no apparent motion at all. The force is so great that if separated by a semi permiable membrane that water can pass through but not sugar or salt, the water level on the salty or sugary side will be observably higher............. an amazing world we live in!! Some of these forces are so ingrained in every day experience that we do not recognize them at all.

H.W.

 

[mrgrimm101]

Fair enough.

 

[easymode]

So how long do you let it sit with the priming solution before you bottle it?

 

[Owly055]

So how long do you let it sit with the priming solution before you bottle it?

Until I have enough empty bottles..... often it could be a week.... I try to run on a week cycle. A week in primary, a week in secondary (I don't transfer), and a week in cold crash.



H.W.

 

[easymode]

I read on a few brewing sites that once the east is done for imaging, which is about a 3 to 4 day process, that it should sit for two weeks befor bottling.

Is that not accurate?

 

[doug293cz]

I read on a few brewing sites that once the east is done for imaging, which is about a 3 to 4 day process, that it should sit for two weeks befor bottling.

Is that not accurate?

The bulk of active fermentation can often be complete in 3-4 days, but the yeast has not finished its work at that point. There are lots of compounds that can be created during fermentation that will lead to off flavors in the beer. Many of these can be metabolized by the yeast if you give the yeast a chance to do it. Many people like to go at least three weeks before they consider bottling, to let the yeast clear things up. Usually all the time can be spent in the primary fermenter.

Before you bottle, you want to make sure that the yeast have at least converted all the sugars they can to alcohol. Otherwise when you bottle, there can be more sugar in the bottles than you planned, which will lead to over-carbonation and possibly bottle bombs. To make sure the yeast are done with the original sugar, take SG readings at least two, and preferably three days apart. When you get two successive SG readings that are the same, it is safe to bottle.

Brew on