Priming sugar sank to the bottom of my bottling bucket

[ACESFULL]

Next time, you might want to consider bottle-priming, as opposed to batch priming, which eliminates many of the problems associated with batch priming: uneven distribution, unwanted aeration, and exposure to possible contamination. Although I've posted details of my unusual method on the "bottling and kegging" section, in a nutshell, it consists of making up a standard (I use 1:1 volume:volume) solution of dextrose, boiling it, then using a sterile 10 or 20-ml syringe to add a measured volume (4-8 ml, depending on desired level of carbonation) to each bottle before adding the green beer and capping. It's quick, repeatable, and safe.

This sounds like a good idea however it seems even more labor intensive and opens the possibility of an infection. Have you had that issue?

 

[Oaky]

here is a suggestion:
wait 2-3 weeks at room temp (65 degrees +) to make sure the yeast did carbonate. Once you're done with that , look at the bottles. The ones with the most sediment will be the ones you will want to watch out for. In my experience whether the sediment is the yeast that happens in carbonation or whether it's a how you racked it (ie more yeast in the last ones bottled) the ones with most sediments are the gushers or exploding ones.

Take the ones with the most sediment and put them in a colder than normal fridge. The cold will mean more absorption of Co2 into the liquid and will minimize the chance of explosions. Lastly - an explosion in your fridge is not as bad as in the house. Trust me on this one.

While Kegging is a plus for this sort of stuff, you can also get grolsch style bottles and just open it up and add some where needed, or release pressure. One thing to remember however, exploding grolsh bottles can be worse than capped bottles.

Lastly - if you do this after 2 weeks, you will also significantly slow down the yeasties, and thus also inhibit further Co2 emissions.

 

[unionrdr]

I've been finding 3-5 weeks in covered boxes at room temp. Then 2 weeks in the fridge gives a very thick head,& good,fine bubbled carbonation.

 

[Bierenliefhebber]

This sounds like a good idea however it seems even more labor intensive and opens the possibility of an infection. Have you had that issue?

I have to agree on the labor-intensive, but it's not really that much extra work- you pull a few ml of sterilized sugar solution into a syringe and squirt it into the mouth of each bottle. Adds maybe 5-10 seconds of work per bottle.

As far as the infection issue goes, my impression is that the chance of infection is considerably lessened, because you go directly from the secondary into the bottle, without exposing the beer to possible contamination in your priming bucket. One does have to take care not to let the syringe tip come into contact with anything but the boiled sugar solution while you're priming and filling the bottles, but beyond that, this method introduces no new sources of possible contamination. Rather than priming as you fill, you can also prime the bottles all at once, before filling, laying the sterile caps loosely on top of each sterilized bottle after you squirt solution into it, to keep any wayward airborne particles from falling in.

 

[Bierenliefhebber]

The ones with the most sediment will be the ones you will want to watch out for. In my experience whether the sediment is the yeast that happens in carbonation or whether it's a how you racked it (ie more yeast in the last ones bottled) the ones with most sediments are the gushers or exploding ones.

I meant to mention that I found this information spot-on! This has been my experience as well. Your remark about giving those with more sediment a bit of extra chilling to tame the geyser effect also jibes with my experience. I second your good advice.

 

[wwgiese]

Hey. It's heavier. That’s why it sank. When I used to prime and bottle I always stirred it up for a while, plus I but the priming mixture in the bucket first then siphoned to it from my carboy. That mixed it pretty good before I stirred it up

 

[wwgiese]

I always boiled a small amount of water with my primer in it then put it in the bottom and racked the beer into that. I never had a problem.