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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Bottle conditioning
More reading - this time about bottle conditioning. If my yeast attenuation level is say 80%, does that mean there would be enough sugars in the bottle for the yeast to carb the beer? Or would priming ...
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Expected priming time after 5 months in fridge?
I had a demijohn of beer sitting 'maturing' in the fridge for 5 months, neglected mostly.
Needless to say it was crystal clear, which is little pointless as I ended up bottling it because within 5 ...
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Effect of priming with honey
How prominent might I expect the flavors of honey to be, if used as a priming element for beer?
I am thinking about it in terms of an all-grain pale ale variation, perhaps with honey or biscuit malt ...
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Stopping fermentation and then bottling
I've tried making a few beers that I think have TOO much alcohol. I'd like to stop the fermentation before all of the sugars have fermented, and I'm wondering what the best way is to do that.
I've ...
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How do I calculate how much sugar to add, for carbonation
I have a brew, that I will need to bottle soon.
But, how do I calculate, how much sugar to add, before bottling?
I'll be adding table-sugar, but I am very worried about exploding bottles.
Are there ...
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How to prime with maple syrup?
I'm not necessarily looking for a flavor add from the maple, but I want to carbonate my beer with some pure Vermont maple syrup that my brother harvested and prepared.
I'm comfortable with the ...
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Is it possible to successfully bottle a beer that's already been primed in a barrel?
I'd like to know what the effect of trying to bottle 35 pints of a light ale that's already been primed in a barel would be? Presumably there is still yeast floating about that would be able to ...
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Forgot bottle capper - priming interrupted
I was all ready to bottle up my IPA last night (and yes, since this is StackExchange, I named the brew "IPAddress"). Everything got sanitized, bottles were de-labeled, the whole nine yards. I boil the ...
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Flat beer after priming in a pressure barrel
Completed my first fermentation of home-brew bitter which finished at 2.5% alcohol after 2 weeks. Transferred the beer to a pressure barrel and added a level teaspoon of sugar per pint to start ...
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Boneheaded Noob Move - Not enough priming sugar
I bottled and capped my second batch of beer in 12 oz glass bottles and realized afterward I'd added far too little priming sugar. Recipe called for 3/4 teaspoon per bottle, and I only used heaping 1/...
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Creating a priming solution
I normally have more beer coming out of the fermenter than fits in my kegs, so I wish to bottle the excess. Since I will be force carbonating the contents of the keg, I do not wish to prime the whole ...
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Experimenting, Priming Sugars
I've got a 3 gallon batch of bourbon dubbel fermenting, recipe calls for priming with maple syrup, I'm thinking of siphoning off .5 gal to prime with honey and .5 gal to prime with black treacle.
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Priming Sugar problem
I'm an extract brewing beginner. My first batch, an Irish Red, had decent head, decent retention, decent mouthfeel. I bottled after 2 weeks in fermentation, and bottle conditioned for the following ...
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Priming a Tap-A-Draft system
I just got a Tap-A-Draft system (http://www.northernbrewer.com/shop/tap-a-draft-system.html) because I do not have the room for a full kegging system.
The TAD came with 3 6L PET bottles. I have 2 5 ...
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Do I have to prime if I'm force carbonating?
Time has slipped and I have a brew that needs to be tapped on Saturday. It was in primary for 10 days, and has been in secondary for about 3 weeks now. This will be my first time kegging. If I am ...
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