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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Yield rates for priming sugar calculations
I am trying to figure out how Priming Sugar calculators work under the hood and just gave this illuminating article a read.
Most of it makes sense, however the author talks about each different ...
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If I stop fermentation early does the sugar left in juice still turns into Co2 after bottling
I am trying to understand a little bit about science process between Fermentation (when sugar is turned into alcohol) and Priming (when fermentable sugar is turned into).
I have done several batches ...
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Weird growth 24h after adding sugar for carbonation, is this normal?
I've finished coldcrashing this cream ale I've been brewing, I took some samples and they tasted great, so I've moved it to an airtight container and added sugar for carbonation. I checked it the next ...
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Too much priming Sugar
Okay, how much danger am I in? I used a Mr Beer kit...and bottling added priming sugar. Unfortunately I got on the wrong line - having 500ML bottles, I added the priming sugar for 1 liter bottles. ...
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Re-Carbonating bottles in case bottles loose CO2
A friend of mine used plastic bottles with plastic caps (like coke bottles) for bottling. He used sugar (Granulated Sugar of Sugar Beet) for priming.
It turned out those plastic bottles have ...
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Should I add yeast when bottling an IPA after sitting in secondary for 1.5 months
I'm VERY new to homebrewing. This is my first 5gal batch. I moved from primary to secondary after 1-2 weeks. I then (due to life, work, forgetting to order bottles) have left the beer in the secondary ...
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Still, un-bubbly cider after priming and left for 3 weeks at room temperature
This was the first time I primed my cider when bottling for carbonation. I exclusively wild ferment and press my own apples.
I added what I think was enough sugar (ca. 120 g for 25 L), and bottles ...
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Cold crashing and priming for carbonation, does that work?
My wild fermented cider from freshly pressed apples has been on the carboy for almost one and a half months now.
Cider is cloudy and there's still some very, VERY occasional airlock activity (once or ...
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Over-primed for bottle conditioning. How many days to blow off carbonation before allowing to resume?
Alright, so I've gone and over-primed a 5 gallon amber batch when bottling. Surprisingly, there is limited solid information available so I figured I would ask for feedback and then post the results ...
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Is it wise to dissolve priming sugar or gelatin in water the day before adding it to the beer?
One of the biggest time consumers I have on bottling day is cooling down the sugar to room temperature. So I have been thinking about sanitizing a small container the day before bottling, dissolve the ...
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Beer Bottle vs. Can Head Space, Carbonation, and Conditioning
I have brewed at least a couple hundred 5-gallon batches of ale over the last 20+ years. For the vast majority of these batches, I have kegged in corny kegs and force carbonated using 30 PSI and ...
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Priming kit beer without bottling bucket
After experiencing midnight explosion in 5L keg few year ago, i researched for safer ways to prime. Ever since i was measuring dextrose and adding in each bottle per its volume (and desired CO2) and ...
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primed beer left uncapped
I brewed a trippel, added priming sugar, and bottled it, but my bottle capper broke after only a few bottles. I placed caps atop the remaining bottles but won’t be able to seal them until I can ...
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Priming a Brett beer (WLP648) for bottling
I am getting ready to bottle my 6 month old sour. I used WLP648 on primary.
I���ve been reading up on this on other forums, but I get mixed insights: some people say to just go ahead per normal, others ...
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How long should I wait for priming solution to mix when added to a keg?
Background
After my beer reached FG I transferred it into a corny keg, cold crashed in my keezer at 42°F, and fined with gelatin. 48 hours after adding the gelatin I pulled about a pint of sludge ...
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Does bottle priming temp matter after 4 days?
It is my understanding that during priming the yeast creates the necessary C02 for carbonation in the first 3 to 4 days and the C02 is then absorbed into the beer over the next 10 to 15 days. If this ...
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Priming solution or add sugar to individual bottles?
From what I've read, it seems that the old technique of adding a given amount of sugar to each bottle for priming isn't recommended anymore. Instead, just about every source recommends boiling ...
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Can I increase the carbonation of already-bottled beer?
I just made my first ever batch of beer, and it turned out great! The only thing is that my priming sugar calculation was slightly under what it should have been. I added 1/4 cup honey to a (finished ...
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Can I store beer in wine bottles
I have only standard wine bottles available, are they strong enough to hold bottle primed beer (max. 30 psi) without exploding?
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How can I prime bottled beer in accordance with the reinheitsgebot?
I so far brew beer using two different beer brewing kits. One required adding honey, the other sugar, for the bottling.
First of all - isn't this breaking the reinheitsgebot? As a German I feel ...
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Fixing an underprimed imperial stout
I brewed the stout of my dreams back on Monday the 7th of August. It's a 9.5% imperial which hits all my buttons. I then bottled it on the 24th of August, adding the appropriate amount of sugar to the ...
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What is the ideal temperature during carbonation with priming for an ale?
During sugar priming, how does the temperature influence?
In my understanding, higher the temperature, faster the carbonation process. But can this somehow produce some off-flavors on the beer?
Too ...
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Using different sugar for priming
My brew is ready for bottling, this time I doubled the recipe and fermented two Triple Brewferm can kits. I added three cans of Lyle's golden syrup (around 1362 grams), as it gives a better taste. The ...
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Semi-Sweet, Medium ABV, Sparkling Mead - Is it possible?
I may asking to much for a homegamer but is it possible to make semi-sweet/sweet mead carbonated?
I'm trying go for around 1.05 FG and 7%~10% ABV. This can be done easily fermenting dry then adding ...
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Bottling Bucket - really necessary?
Pretty new to the home brew scene and about to have my first attempt at extract brewing next week. I have spend a lot of time reading up, but openly admit I may have glossed over some aspects. ...
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Should I bottle whole batch after fermentation?
I read that after fermentation finishes, there is no harm in waiting before priming.
I am using kits, and wort is 4 gallons. Can I bottle 1 gallon of beer, and leave the remaining gallons in ...
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Priming sugar quantities for Weissbier
I've just primed 4.5L of weissbier with 38g of demerara sugar (the only I had around) and bottled it. According to beersmith's calculator that's what I should add to achieve 3.8 volumes of Co2. After ...
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How much priming sugar should one use?
I'm just wondering how much priming solution should one use for a one liter bottle. I'm using dextrose. I don't want my bottles to pop.
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Off flavours from unsanitized priming sugar
Quick question for the group: Will unsanitized priming tablets/sugar likely/surely cause off flavours after bottle conditioning - especially, a wet/slightly moldy towel aroma?
I've been experiencing ...
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How to prime and bottle?
apologies for the somewhat newbie question (I can't hide it, this is my first batch and I'm hoping to get it right)!
I have started the Bulldog Evil Dog double IPA kit and although I am still some ...