New answers tagged priming-sugar
Adding the priming sugar to the primary and rousing it gently should be ok as long as the yeast is finished and has clumped together. It should settle back out within a few hours. I know when my local pub did a brewing course this was how the guy running it did his. Of course in order to get maximum clarity moving it over to a secondary would be better but ...
It would be advisable not to try to mix the sugar multiple times in the 2 gallon bottling bucket because you will end up with slightly different results for the three times you bottled out of that bucket. I think you would be best off putting the brew in the 5 gallon carboy with the priming sugar, and then siphon into the bottling bucket, that way you can ...
"Or do I rack to a larger 5 g bucket/carboy with no spigot, and mix in the priming sugar at at once. Then just siphon out into the bottles." Given the equipment that you have and your objectives, this is the best option.
23 litres? Are you using a rotokeg? I add 90g of fine brown cane sugar (fairtrade from Lidl;) to my 23 litre rotokegs of English ale to prime them, and they come out great. Cheers!
It will be fine. Depending on the beer's temperature and whether it was completely finished fermenting, you should have somewhere in the neighborhood of 1.7-2.2 volumes of CO2, which is perfect for a real ale.
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