nhaulrik
New Member
Hi everybody.
I'm a danish brewer looking for some advice for the best way to prime a large batch of 450L (118gal) with sugar before bottling.
I have tried to illustrate our current process being used:
As illustrated we normally add dissolved sugar to a large empty tank which is then purged with Co2. Then we transfer the content of our two fermenters to the larger empty tank before they are finally bottled.
I think there are pros and cons to this method:
Pros
Ideally I would prefer to prime the beer directly in the fermenters, but I am unsure how I can ensure that the sugar solution is properly distributed in the tanks before proceeding to bottling. Additionally I am unsure if I can stir the contents gently to mix the beer and the sugar without 1. exposing it to oxygen and 2. stir up the yeast sediment in the bottom.
I would like to hear you opinion and if you have any tips or tricks to what could improve our process as I am really split on this matter.
Thank you, and cheers!
Nikolaj
I'm a danish brewer looking for some advice for the best way to prime a large batch of 450L (118gal) with sugar before bottling.
I have tried to illustrate our current process being used:
As illustrated we normally add dissolved sugar to a large empty tank which is then purged with Co2. Then we transfer the content of our two fermenters to the larger empty tank before they are finally bottled.
I think there are pros and cons to this method:
Pros
- The yeast sediment is left in the fermenter vessels
- The final product will become cleaner
- Any possible differences between the contents of the two fermenters are evened out since they are mixed together
- I do not like to transfer beer between vessels more than necessary since it gets exposed to a certain amount of oxygen
- We do purge the large tank with Co2 before transferring the beer to it. And I verify that the tank is filled with Co2 by lowering a lit lighter into the tank and watch the flame go out.
Ideally I would prefer to prime the beer directly in the fermenters, but I am unsure how I can ensure that the sugar solution is properly distributed in the tanks before proceeding to bottling. Additionally I am unsure if I can stir the contents gently to mix the beer and the sugar without 1. exposing it to oxygen and 2. stir up the yeast sediment in the bottom.
I would like to hear you opinion and if you have any tips or tricks to what could improve our process as I am really split on this matter.
Thank you, and cheers!
Nikolaj