I just moved to Europe and I have a very simple setup. I ferment in a Better Bottle and then rack to a corny keg, mix the priming sugar in there, and bottle with a Blichmann Beer Gun (using gravity, no CO2).
I have just finished the first IPA on this setup, dry hopping in the keg. I had a bunch of hop bits and polyphenols floating about in the beer so I added polyclar and crash cooled. Now it's nice and clear and I'm ready to bottle, but I don't want to mix the priming sugar into the keg and disturb the sediment. Has anyone put the priming sugar right in the bottles? I usually use table sugar, and have calculated that I need 2.2g/bottle. I figure I'll measure out that amount in a bunch of small dixie cups or something and then pour it in before adding the beer. Will the sugar disolve into the beer and work to carbonate the bottles?
Any ideas?
I have just finished the first IPA on this setup, dry hopping in the keg. I had a bunch of hop bits and polyphenols floating about in the beer so I added polyclar and crash cooled. Now it's nice and clear and I'm ready to bottle, but I don't want to mix the priming sugar into the keg and disturb the sediment. Has anyone put the priming sugar right in the bottles? I usually use table sugar, and have calculated that I need 2.2g/bottle. I figure I'll measure out that amount in a bunch of small dixie cups or something and then pour it in before adding the beer. Will the sugar disolve into the beer and work to carbonate the bottles?
Any ideas?