Bottle Priming

[meadowstream]

There have been threads here and elsewhere about using carb tabs or pipettes or other techniques to bottle prime. Usually, the question is asked of the OP: why do this, why not just mix sugar into your whole batch and then bottle?

Sometimes, the OP says he/she gets inconsistent carbonation. (I have never experienced this myself, but maybe that happens.)

But, I am interested in doing this for an IPA because I am thinking that multiple transfers will result in loss of aroma. Does anyone think this is silly or think this line of thinking has value?

 

[dstranger99]

inconsistent carbonation by mixing the sugar in your bottling vessel has never been an issue for me, It must be a newb mistake, I rack the beer on the sugar, and the beer carbs 100% every time. For the past 7 years.

 

[krahm]

I'm going to assume that you're avoiding multiple transfers because you're skipping the bottling bucket and bottling from the fermenter (?). Personally, I find that approach to be incredibly messy and stressful and inefficient vs. using a bottling bucket, but maybe that's just me (I'm kinda' high strung, and I bottle in my kitchen, when I do bottle, so making a mess is an issue, and I don't have a lot of space at my disposal). I don't think you're oxidizing all that much by transferring to a bottling bucket (I've never experienced any issues, but then I don't make IPAs). The thing that concerns me is that adding boiled sugar using a bottling bucket is also the most sanitary way to carbonate. I generally don't trust beers that I bottle using carbonating tabs or plain, unboiled corn sugar. I've had gushers (I never get them when I use the bottling bucket and boiled sugar). And I certainly wouldn't trust an entire batch to them. However, some people do this regularly, and you may have better luck with this approach than I've had.

 

[meadowstream]

I was considering using a pipette to add a boiled sugar solution to each bottle - so probably no sanitary issues. And I use a sanke keg w triclamp and dip tube to transfer under pressure - pretty reliable.

I am not worried about oxidation ruining beer per se - the yeast will eat that up - but the hop aromas. Hill Farmstead is so paranoid about this that the tell you not to pour your beer in a glass!


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[unionrdr]

I just boil 2C of water in my SS sauce pan for a couple minutes. Then add the weighed amount of priming sugar. Stir till water goes clear again. Cover & cool till I start racking the beer into the bottling bucket with a length of tubing that curls half way around the bottom of the bottling bucket. Then slowly pour the priming solution into the swirling surface of the beer when there's a few inches of beer in there. The act of racking to the bottling bucket won't lower aromas. Of more concern is the fact that it could get infected if cleaned & sanitized equipment isn't used. Or getting oxygenated at that point by not using a racking tube,bottling wand,etc.

 

[meadowstream]

I just boil 2C of water in my SS sauce pan for a couple minutes. Then add the weighed amount of priming sugar. Stir till water goes clear again. Cover a cool till I start racking the beer into the bottling bucket with a length of tubing that curls half way around the bottom of the bottling bucket. Then slowly pour the priming solution into the swirling surface of the beer when there's a few inches of beer in there.

Right: priming that way is typical and pretty fault-free. I am really focused not on how to prime, but whether priming the bottles directly and eliminating the bottling bucket (or in my case, stainless corny kegs) has a noticeably positive effect on aroma retention. Any thoughts?

 

[unionrdr]

Using a bottling bucket won't ruin or otherwise lessen aroma or head retention. Head is formed by dissolved proteins in the beer,but driven by carbonation after pouring it into a glass.

 

[meadowstream]

Using a bottling bucket won't ruin or otherwise lessen aroma or head retention. Head is formed by dissolved proteins in the beer,but driven by carbonation after pouring it into a glass.

Thanks for your note. Head retention is not a concern of mine. But aroma/flavor loss is. When the Heddy Topper brewer writes on the can not to pour into a glass because you will lose aroma and flavor, it is hard not to extrapolate to loss of flavor when you push your whole batch into bottling buckets. Isn't it?

I have gone ahead and determined to prime my bottles with a pipette and bottle directly from my sanke fermenter under pressure. I can't see a downside to this, although there may not be an upside!