Priming sugar for small batches

[DrFuggles]

I've got a quick one about priming sugar for small batches. I am using 25g brewers sugar (glucose) in about 200ml of water, which I understand needs boiling for 15 mins to sterilise it.

My question is this - is it normal for this to go yellow and smell a little caramel-like? I'm worried that as I'm burning my sugar and that this taste will ruin my beer. So much so that I've taken to lowering boil temp and raising water content. I then fear I'm diluting my beer.

I assume this doesn't happen on larger batches. Any tips for priming for small batches?


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[fartinmartin]

Do as you proposed, a little more water , don't boil it so hard, don't worry about diluting the brew. It is easy to over heat 200mls, if you do, just start again with a new solution. I am sure you don't need to boil for 15 mins, 5 is plenty in my opinion.

It's a safe bet that when you bottle, you will want that extra 1" or two.

 

[DrFuggles]

Nice.. Thanks Martin. Incidentally - the question was promoted by my bottling the improved recipe you looked over for me a couple of weeks ago. It tastes awesome so double thanks. *cheers*


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