sugar (usually corn sugar, table sugar or malt extract) that is added to the beer at bottling time to carbonate the beer.

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5
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3answers
148 views

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 ...
6
votes
1answer
171 views

Why is less bottling sugar required when naturally carbonating in a keg versus bottles?

When I look at various carbonation tools, I noticed that the amount of bottling sugar was MUCH reduced when naturally carbonating in a keg: It would seem to me that a certain amount of sugar would ...
0
votes
1answer
60 views

Too little sugar?

It's my first time making cider and I believe I didn't put enough sugar in it. I put 1 1/2 brown sugar (Even though some fell off to the side cause I didn't dissolve it, like the twit I am). I would ...
2
votes
4answers
581 views

Do I Always need to add Sugar when bottling?

I'm doing my second brew after great success with the well documented Brooklyn Brewshop Everyday IPA. This time is the exact opposite, random recipe and random grains. I went to a brew shop and had ...
4
votes
1answer
87 views

How can I prime by taking the gravity of the priming fluid?

I have this great mulberry syrup I found. I want to prime with it, and I forget how to figure this out with an unknown sugar source. I see that John Palmer's "How to Brew" references measuring the ...
0
votes
1answer
187 views

Using juice as bottling sugar

So, I have brewed a big batch of kombucha. Normally, the original gravity is 1.020. But this time, I created a 1.016 batch. After nine days, the gravity went to 1.014 and the pH to 3.4. The ...
4
votes
3answers
2k views

Over carbonated what went wrong? Detailed

I realize this question has been asked a few times, however, I'm curious as to where I specifically went wrong with my batch. I can't seem to pin point it. I brewed a batch of IPA that tasted amazing ...
0
votes
1answer
217 views

Priming Sugar Amounts

I've always primed my beer at the same rate (5g corn sugar/L) but a recent spate of gushers has made me think that perhaps this is too much - is 4g/L more sensible? or even 3g?
1
vote
1answer
583 views

What is the right amount of priming sugar for a bottle with expandable head space?

When bottling in plastic (PET) bottles, it is possible to eliminate oxygen from the bottle by squeezing the bottle. Below is a 3 liter bottle with only one liter of beer in it: I have done this ...
0
votes
2answers
1k views

Underprimed Pressure Barrel (Didn't add enough sugar at start of secondary fermentation)

Whilst following my first batch of home brew instructions, rather than using a Priming Calculator we added the amount recommended for bottling (1/2 teaspoon per pint). It's been in the pressure barrel ...
1
vote
1answer
2k views

Flat beer. Not enough priming sugar?

I'm new to this blog and brewing. Recently i put down my first Coopers Real Ale. All went well, great flavor but flat to very slight carbonation in bottles. 1.5 tsp in 1250ml and .5 tsp in 750ml ...
3
votes
2answers
647 views

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 ...
2
votes
2answers
276 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 ...
1
vote
1answer
966 views

How long does bottle priming take? (Ginger Beer)

I've test bottled one 500ml bottle of Ginger Beer with one Coopers priming drop. How long does priming take? If I opened it in a day would it have some pressure/fizz/gas or does it need a week or so? ...
1
vote
2answers
150 views

Priming sugar/drop mixing worry, in a test bottling

I'm preparing to bottle a 30 pint batch of Ginger Beer. It started at 1.041 and has finished at a steady 1.008 after 2 weeks or so. I siphoned one bottle's worth earlier into a 500ml flip-top, and ...
2
votes
2answers
289 views

How important is the 'Best Before' date on Brewing Sugar?

I have a 1kg bag of Youngs Brewing and Winemaking Sugar. It was bought early last year, and the pack has a Best Before date of 08/08/12. I was hoping to use it for bottle priming next week. Does ...
1
vote
3answers
649 views

Recipe says don't add priming sugar, will it lead to flat beer?

I am total novice so please excuse me for possibly stupid question. I bought a "beer kit" (malt + hop) that had recipes for 20 and 12 liters. I decided to go for 12 liters, because I don't have a lot ...
3
votes
3answers
5k views

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 ...
7
votes
2answers
244 views

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. ...
3
votes
3answers
897 views

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 ...
0
votes
1answer
505 views

Bottle carbonation - too much priming sugar?

I posted a question here before about what I decided was an 'extract twang' flavor. I tried a bottle from batch #2 yesterday, and I noticed the same thing. Here's where it gets interesting. My brew ...
2
votes
1answer
701 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 ...
0
votes
1answer
364 views

May be too much carbonation on the way

Bottled up a fig-gose a week ago, and figured I would try one last night just for kicks. Big hiss and and about a 1 inch head. Plenty of carbonation now, but it is still 'young' carbonation (big, ...
4
votes
3answers
724 views

DME for priming

I fully acknowledge that the internet is a place of truly limitless (and often incorrect/misinformed) information, yet here I am asking this question on an internet forum. I'm planning on bottling ...
5
votes
2answers
2k views

How precise must the measure of priming sugar be?

I usually bottle home brew into 750ml bottles, and less commonly into 375ml bottles. I have a two-ended sugar spoon which is for priming these, and it's obvious which spoon head goes with which bottle ...
6
votes
2answers
763 views

Can I use fructose as a priming sugar and how much should I use?

OK, so I was in the health food shop (again) and couldn't find any corn sugar. However, on a whim I bought some fructose. I am thinking of using it for priming the English ale I have pencilled in to ...
4
votes
2answers
574 views

What causes “rush” carbonation when adding sugar?

I've just been playing with some treatments for an undercarbonated batch in bottles. The beer is slightly carbonated, it bubbles up a little when poured, just builds no head & dissipates ...
7
votes
2answers
643 views

Whoops, I over-primed. Anything I can do?

I brewed a small batch, and referred to the Nomograph for Determining Ammount of Priming Suger for 5 US Gallons in Brewing Classic Styles. I wanted to carb to 2.25 vol.s at 70 degrees so I decided ...
4
votes
2answers
666 views

Dissolving Malt Extract for priming

I have a stout I'm going to be bottling soon and unlike past recipes I've brewed which have called for corn sugar for priming, this calls for dry malt extract and lactose. Typically I've dissolved my ...
2
votes
1answer
742 views

How much sugar should be used when priming with Brett?

I've read that Brett will consume sugars that other yeast strains cannot. Is this true? I couldn't really find too much information on it. If this is the case, should I be worried about over ...
3
votes
1answer
1k views

What gravity is suitable for not using priming sugar?

Assuming full attenuation, is there a way to figure out what gravity reading would be suitable to not use priming sugar, and just allow the excess sugar to create the carbonation? A sub-question would ...
10
votes
2answers
3k views

Using a keg for secondary fermentation and natural carbonation?

I would like to transfer a beer that has been fermenting for about 3 weeks directly into a Cornelius keg for secondary fermentation AND carbonation. I would like to add priming sugar and naturally ...
5
votes
1answer
189 views

Do you strain break material from DME boiled for priming?

When you prime with DME, there is a bit of break material formed when you boil the DME. How to brew mentions this, but doesn't say what to do about it or if you should care. Do you strain this ...
11
votes
6answers
5k views

Alternatives for priming sugar

If you happen to be out of priming sugar, but really want to bottle your beer, what are the alternatives? Let's assume a 5 gallon batch that's fully fermented - call it 1.010-1.014.