Quick question about priming for bottling.

[BuckettOfBeer]

Just picked up a can of Munton's Old Ale extract and the instructions on the back say not to use any priming sugar; however, I am also adding a can of amber extract as well. Should I use any sugar for bottling?

Thanks, friends.

 

[ayoungrad]

I would still add priming sugar unless you like your beers British style. Typically there is only 1.0 vol of CO2 left in the fermentation bucket before bottling which is below most recommended carbonation levels (except British Bitters and a few others).

 

[TwoFortySX]

Are you sure it says to bottle it without priming sugar? I would probably add priming sugar at bottling if it didn't say to.

 

[cervezarara]

I'm not clear as to why they would say this. You should ferment this until SG remains constant for 2-3 days straight (ie, after fermentation is complete) and preferably a week longer for the yeast to clean up byproducts of fermentation. At this point, all fermentable sugar will have been consumed, and you will have to add priming sugar if you wish for carbonated beer in the bottles. Use the amount recommended here;

http://www.tastybrew.com/calculators/priming.html

This will account for the volume and fermentation temperature of your beer.

 

[BuckettOfBeer]

Ah thanks for the quick replies, guys. I found it a bit odd that it would say this too but the can says and I quote,

"Step 4. Transfer the beer into bottles or pressure barrel - DO NOT ADD PRIMING SUGAR, fermentation will continue gently which will condition the beer."

So yeah, still planning on adding that sugar.

 

[TwoFortySX]

1. Clean and sterilise all equipment. Remove label and stand can in hot water for 5 minutes. Pour the can contents into the sterilised fermenter. Add sugar or spray dried malt extract.

2. Fill the empty can with boiling water and add to the malt extract in the fermenter - take care the can will be hot! Add a further 4 cans of cold water then thoroughly mix to make sure all the contents are fully dissolved.

3. Stir in the yeast, cover the fermenter and leave to stand for 4-6 days in a warm place (between 18-20 C, 65-70 F). Fermentation will be finished when the bubbles cease to rise (if you have a hydrometer, when the gravity remains constant between 1018° and 1022°).

4. Transfer the beer into bottles or pressure barrel - DO NOT ADD PRIMING SUGAR, fermentation will continue gently which will condition the beer. Stand bottles or barrel in a warm place for 2 days then leave for a minimum of four weeks in a cool place or until the beer is clear.

 

[TwoFortySX]

Those are the instructions that I found for your kit. Again, I would probably still add priming sugar to your bottles. Then again, some people tend to follow the directions word for word but that's not really me.

 

[unionrdr]

I wouldn't tend to think that there's enough fermentables left to "further condition the beer". I've made sparkling wines by bottling about 3/4 of the way through primary. But beer is different,that to me would make them flat,or just a lil bubbles & no head.