Bottling carb issue with priming sugar vs fizz drops

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TheCache

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It sounds like you are doing the things the right way. 69˚ might be a tad low for storing, so it may take a bit longer, but it should still work. I would guess you may need to mix a bit more thoroughly, but without seeing your exact steps and quantities its hard to be certain. And I assume you are leaving about 1" headspace in the top of the bottle? A little, 1/2-1" is necessary for proper carbonation. Also, the bottles should be sanitized/sterilized, but don't run them through a dishwasher with soap and/or rinse aid. Both of those things can have a negative effect on head retention. Just run them through on a sanitize cycle without soap or rinse them by hand in sanitizer.

Here's my priming sugar steps:

Boil proper amount of water (1.5 cup for 5g, .75 cup for 2.5g), add priming sugar as the water is heating. I use corn sugar, 4.5-5oz for 5g is usually good, but you can use a calculator like the one on Brewersfriend to get more exact amounts if you want to carbonate to the style.

Bring the sugar water to a boil and let boil for 3 to 5 minutes. 15 minutes is probably longer than is really needed even though most kit instructions say 10-15. The boiling insures the water/sugar mix is sanitized and that the sugar is completely dissolved.

Let the water sugar mix cool to near the beer temp. Plus/Minus a few degrees won't hurt, but don't dump super hot sugar water into the beer.

I dump the sugar into the bottling bucket first which forces some mixing as I siphon the beer in. I do this in case I forget to stir it before bottling (it's happened more than once, but even then my beer carbonated fine).

Once all the beer is in the bucket, stir gently. Try not to introduce more oxygen by splashing. I use a large spoon and bring the bottom beer up as well as stirring around in both directions for about a minute.

Bottle then store warm for 10-14 days.

I try to store my bottles at 70-72˚ and often test one around 7-10 days. Sometimes at 7 days the carbonation is still bit low, but by 10-14 days it is usually where it needs to be. I always try to leave my beer in carbonation storage for at least 14 days. High alcohol beers may take even longer. If it's not done, let it sit. It won't hurt to go a few more days. I think a bit more time spent in the carbonation phase helps the head mature. I read about the science of this somewhere on this site, but can't find it now.

When the carbonation is done, I move my beer to a cellar (55-62˚) for a while and only put a sixer or two into the fridge at a time. The extra cellar time helps the head mature and the beer flavors to come together.

Cheers
 

amber-ale

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I individually prime the bottles then bottle.

But if you add powdered dextrose then add wort, you must be quick because the crystals in the sugar will trigger the dissolved co2 to come out of the wort= fizz.

I dissolve the priming sugar 1 teaspoon per 500 ml bottle in water and divide the resulting solution by the number of bottles. Syringe it into the bottles and add wort. Cap. Age. Drink.
 

balrog

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At 10 days, you're still a little early. Keep them warm, wait 2-3 weeks, then chill them a couple days, then try.

To discuss head retention is kinda another topic and we'd have to start with what recipe and process was used.

You're now at only 12 days.

Patience for another week or two. Brewing processes are not light-switch-flipping-quick.
 
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youngson616

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Let the water sugar mix cool to near the beer temp. Plus/Minus a few degrees won't hurt, but don't dump super hot sugar water into the beer.
Whoops.....

I poured the hot sugar mixture into the bottling bucket right off the stove. Siphoned beer onto it right away. I followed the other instructions exactly.
 

balrog

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Whoops.....

I poured the hot sugar mixture into the bottling bucket right off the stove. Siphoned beer onto it right away. I followed the other instructions exactly.

That's fine. The hot liquid will kill a few yeast, but after a quart or two the temp will be fine and the yeast in the next 4.5 gallons will be fine.
 

balrog

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5 gal * 128oz/gal / 12oz/bottle = ~ 53 bottles in (3 to 5)*60s or 180-300sec means about 3-5sec per bottle

I'd have granular sugar all over the danged place if I tried that.

I myself prefer all sugar in some water, heat to dissolve and pasteurize, pour in bucket, rack over, gentle stir because you don't want to oxygenate as that's not good for hop flavor/aroma and staling.

But it does take a little more than 3-5 minutes.
 

TwistedGray

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5 gal * 128oz/gal / 12oz/bottle = ~ 53 bottles in (3 to 5)*60s or 180-300sec means about 3-5sec per bottle

I'd have granular sugar all over the danged place if I tried that.

Five Mississippi's is a long time ;)

Funnel, scoop, pour, funnel, scoop, pour, funnel, scoop, pour goes pretty quickly.
 
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youngson616

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Opened one today a lot better! I think some more days in bottling will help
 

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ace0005

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I have the bottles in my closet at room temp, about 69 degrees. I also fermented at that temp. I wonder if I should heat up that area a few degrees 🤔...
Yessir! A good rule of thumb is to keep your bottles at the fermentation temperature printed on the yeast pack.
 

hout17

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I second the recommendation cooling the sugar solution down to beer temp as mentioned above and making sure it's thoroughly mixed in without making any splashes.

Glad you are seeing some carbonation now!
 
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