Questions tagged [priming]
Addition of fermentable sugar to fully-attenuated beer, cider, mead or other beverage to produce carbonation by re-fermentation inside a sealed container, usually a bottle or keg. Requires viable yeast in suspension, either leftover from primary fermentation or added with the priming sugar.
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How to calculate and add the required amount of inverted sugar (liquid) during the bottleling phase?
How should I calculate te correct amount of priming sugar (inverted sugar) in liquid form, pretty much like a syrup for bottleling ?
I was thinking in using a cooking syringe to add it to each bottle,...
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Does lagering reduce yeast so much that bottle carbonation is effected?
My first lager (a German Pils) turned out quite good! From the keg, it's great, but the half dozen bottles I filled are completely flat!?
I used a little more priming sugar per bottle than my usual ...
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How much table sugar to use in bottling
Hi guys I'm new to home brewing I've brewed 3 ales so far but always used coopers carbonation drops, I've looked through lots of forums and most say to buy another bucket. I do not have the room for ...
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How to use priming sugar
I am about to bottle my first cider, and i have a 500g bag of priming sugar, from what i have read, i can either prime each bottle, or i can pour the sugar into the brewing vessel and stir it in if i ...
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What would cause bottle-carbonation to fail?
I made a Hydromel (beer-strength mead) around 5% using champagne yeast. After fermentation I split it into a few small batches... some I added ginger, some I added orange zest, some remained un-...
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What sugar to use when transferring to bottle or barrel
Doing a homebrew for the first time, bought a kit to do it with; figured it be a good student method of saving money :).
Anyway, its currently in the fermenting bin, and when it comes to transferring ...
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Does old fermented beer need more priming in the bottle
Hi I am going to bottle my brew tomorrow which has been left fermenting for 6 months. It is as flat as water will I need to put more priming sugar in the bottles for it to carbonat?
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How to make a mead beer/ale
Mead (in the UK at least) seems to generally be made as a wine, typically flat around 12% ABV.
I'm interested in making more of a beer/ale type drink... carbonated, around 5% ABV, by fermenting honey ...
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CO2 for duvel clone - Strong Golden Ale
What is the CO2 level for a Strong Golden Ale?
Each calculator have a different value:
3.3 - source
2.5-3.2 - source
1.9-2.4 - source
1.9 -2.4 source
It is correct if I use 160.36g of sucrose for ...
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on not priming ale
After reading Graham Wheeler's Brew your own British ale, in which he says:" a well brewed beer, kept its proper time, should not need priming or fining. A good yeast will clear down unaided, and ...
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Why less priming sugar in a mini keg?
I am used to bottling my beer and do bottle conditioning. However, I just bought a few 5l mini kegs for the next batch which is currently fermenting. From what I have read from different sources, you ...
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How can I get more consistent carbonation in bottles?
Some of my bottles usually turn out over carbonated, and some turn out under carbonated. Is there a good technique to get consistent carbonation? I imagine it is a function of both evenly distributed ...
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Confectioners sugar for priming?
I have a batch of wheat beer on the go at the moment and I'm wondering which sugar to use as priming sugar? In my local shop the priming sugar they sell looks just like confectioners/powdered/icing ...
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Bottling Hard Cider - can I prime with sweet cider?
I have some hard cider nearly ready to be bottled, and I am wondering if using pasteurized sweet cider as a primer would be a reasonable option. That is, I would mix in an appropriate volume of sweet ...
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Reduce Priming Sugar
I'm on my first batch of wort, I didn't account for evaporation and had a couple boil overs, I'm sitting at about 4.25 gallons of wort. Bottling calls for 5oz of priming sugar, should I reduce to ...
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