0
votes
1answer
32 views

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 ...
1
vote
3answers
849 views

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 ...
2
votes
2answers
632 views

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 ...
2
votes
2answers
217 views

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 ...
2
votes
1answer
308 views

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
vote
2answers
479 views

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 ...
2
votes
1answer
620 views

Corn Sugar Off Flavors [closed]

I know there is a substantial amount of debate regarding whether to use DME or corn sugar or table sugar to bottle prime, but I wanted to ask the question if priming with simple glucose, can ...
5
votes
1answer
224 views

Should Priming Sugar Solution Have Minimal Oxygen?

When I bottle, I follow the typical step of boiling some water, adding bottling sugar, letting it cool, and adding it to the beer that's done fermenting (but still of course has live yeast floating ...
8
votes
4answers
5k views

How full can I fill my bottles?

My first few batches of beer have come out quite undercarbonated. I believe because I've been quite cautious about how far I fill my bottles up. This comment backs up my theory. How can I determine ...
3
votes
2answers
802 views

Why is some of my beer flat (half of the bottles in one of 2 batches done together)?

I brewed and subsequently bottled 2 batches of beer together, following much the same process for cleaning/sanitizing and brewing throughout. When bottling, I bulk primed both batches with a sugar ...
10
votes
3answers
4k views

Why my homebrewed lager beer bottles explode?

I started home-brewing lager beer last year. I am using ready-kits and the first three times it went quite well. Now, with the latest, I had a very strange problem. A couple of weeks after I bottled ...
4
votes
2answers
715 views

How can I prime for bottle conditioning without oxidizing the beer?

I'm probably being too paranoid here, but what's the best way to make sure the priming sugar (I tend to use corn sugar boiled in a few cups of water for 5 minutes and then cooled) is thoroughly mixed ...
5
votes
1answer
260 views

Priming and bottling for a first timer

It's been about ten days since I started fermenting my beer, and it didn't create bubbles in the air lock until day two or three. The air lock is still bubbling, should I begin priming and bottling? ...