Priming a bitter

[gombay77]

I'm getting ready to bottle an English Bitter and was curious on whether or not this beer should be primed? The recipe does not specify.

 

[Jack]

As far as I know, all beers should be carbonated, but some should be more carbonated than others.

Short answer: yes.

 

[Buford]

If you don't prime it you'll have flat beer. For a bitter I'd say maybe 3 oz to 3.5 oz of corn sugar for a 5 gallon batch to fit the carbonation level of the style.

 

[Orfy]

Yes.

It depends whether you want to go for the carbonation suggested for the style or do it to your own preference.

English bitters by style are not highly carbonated.
It also depends on what temperature you plan to serve it.

 

[fezzman]

Isn't Boddingtons considered a bitter? The recipe I followed for that called for 3/8 cup packed dark brown sugar. I'm not exactly sure why it called for this, rather than corn sugar. I suppose I'll find out how it tastes in a few weeks.

 

[Orfy]

I'm sure it'll me good.

Boddington's is to be found in two forms.

A mass produced force carbonated dead bitter.
Served chilled and with a creamy head.
And a cask beer.

It's advertised as the Cream of Manchester. (where I live)


http://www.ciao.co.uk/Boddington_s_Draught_Bitter__Review_5486175

 

[dantodd]

The boddington's I've had here in the states are lightly carbonated with a nitrogen widget to give the fine cascading head just like guinness cans.