10 votes
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Stupidly added priming sugar in initial fermentation step

This is no problem at all. To address your questions: "what effect (taste, strength, yeast effects) might I expect from adding the sugar at the start of fermentation?" Priming sugar (almost ...
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9 votes

Confectioners sugar for priming?

Most of the priming sugar available at homebrew shops is finely granulated dextrose/corn sugar. It can be confused with; but it is not confectioners sugar. Most confectioners sugar contains anti-...
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  • 36.2k
6 votes
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How to over carbonate?

Bottle bombs are usually beers that are about 10 gravity points above terminal gravity for standard 12oz bottles, then hit TG in the bottles. So 1.020 SG when 1.010 is TG. For typical normal ...
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6 votes
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Same priming sugar when using larger bottles?

I use the same amount of priming sugar, in the batch, and I use a mix of bottles. 12oz and 32oz. and they carbonate the same. if you are adding sugar to individual bottles, then the amount would be ...
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  • 1,759
6 votes

Is there anything as too much priming sugar?

If you have added approximately the right amount of priming sugar and your beer is not carbonated at all, your problem probably is not the amount of sugar added. A common problem is inadequate mixing ...
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  • 366
5 votes
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How to use priming sugar

Based upon what you said, namely that you only have the one container and it is currently filled with your cider, here are what I see for the pros/cons: Adding it directly to the bucket will give you ...
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  • 608
4 votes

What is the ideal temperature during carbonation with priming for an ale?

Optimal about 18C-20C. But almost any temperature between 5 and 25 will work. If cooler then it takes longer. It is possible to go higher but there may be some more fruity esters produced although not ...
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  • 5,626
3 votes
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Beer bottling procedures (first timer)

"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, ...
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  • 33.3k
3 votes
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How does corn sugar affect the beer vs cane sugar?

Corn sugar is a monosaccharide where cane sugar is a disaccharide. Both are entirely fermentable but the disaccharide must be cleaved first. If your yeast are stressed they'll have a easier time with ...
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  • 36.2k
3 votes

How does corn sugar affect the beer vs cane sugar?

In short corn sugar is more similar to the sugars in the wort so it's easy for the yeast to consume both. Other sugars are harder or easier for the yeast to consume and come with their own issues. ...
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3 votes
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What is the ideal temperature during carbonation with priming for an ale?

You are correct when you say the warmer the brews are stored the faster carbonation will complete. Carbonation is a mini fermentation, so ideally you would want it to complete around the same ...
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  • 6,983
3 votes

How to use priming sugar

The process used by many home brewers is roughly this: Boil the priming sugar with enough water to make a syrup. Cool the sugar solution and transfer to a clean, sterilized bucket Transfer the ...
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  • 8,978
3 votes

Too little sugar?

Everything is fine. Apple juice is almost entirely fully-fermentable sugar; there's no real reason to add more sugar unless you want more alcohol. If you do add sugar, though, you should probably ...
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  • 10.1k
3 votes

Carbonation Drops vs. Sugar?

I have been using regular supermarket sugar cubes ( Domino Dots ) in 12 oz bottles. They are 198 to a lb which is 2.3g per cube. Which is 2.5 volumes of CO2. I ferment in my bottling bucket so my ...
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  • 101
2 votes

Confectioners sugar for priming?

It is almost certainly not confectioner's sugar, but instead dried malt extract (DME), which has a very similar super-fine powder consistency. While DME is all malt sugar, confectioner's sugar is a ...
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  • 10.1k
2 votes

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

I suspect it has to do with the ratio of liquid volume to gas (head) volume. When bottling each bottle has a certain amount of headspace, while when kegging the amount of headspace relative to the ...
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2 votes

Using caster sugar as a barrel primer. Bad idea?

I think that 80g seems like not as much as you could've gone, however you'll still definitely see some carbonation. I'd recommend something about 100-105g or 150g of DME dissolved in some warm water. ...
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2 votes

Urgent help for a new beginner

I think you mean a 5 gallon batch (19 L)? I don't know your specific recipe, but the corn sugar is usually for priming the bottles for carbonation after the beer is done. So you would boil your ...
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  • 608
2 votes

Adding priming sugar to lagering secondary

adding your sugar to secondary then cold crashing, the yeast may start eating sugar and fermenting again even at near freezing temps (not likely but possibility), and then you would need to add more ...
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  • 1,759
2 votes
Accepted

closed keg fermentation - is it taking place?

Yes in theory it is. but no real way to tell, until serving time. one way to tell is either hook up a regulator to it and get the pressure, or press the gas in valve without anything hooked up to see ...
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  • 1,759
2 votes

closed keg fermentation - is it taking place?

I wouldn't expect to hear anything. It's a closed system, the CO2 is dissolving into the beer, not bubbling to the top - as there is no pressure difference for the bubbles to "gurgle-into" (your ...
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  • 2,050
2 votes
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Is it wise to dissolve priming sugar or gelatin in water the day before adding it to the beer?

No need to cool it down. I don't. Beer turns out good anyway. Yeast doesn't die because it's such a small volume of hot liquid in a much larger volume of beer.
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  • 3,317
2 votes
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Sugar lager/cider brewing

Actually, no difference at all in the kinds of sugar. The difference could be made that "brewing sugar" is added at the stage of the boil, and "priming sugar" is added at bottling time, for ...
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  • 3,565
1 vote

Why do we boil sugar before priming

Sugar doesn't kill microbes. Microbes don't grow in it because there's little water around. But if you have an open bag of sugar (or anything for that matter) sitting around in your kitchen that you ...
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  • 36.2k
1 vote
Accepted

Why do we boil sugar before priming

It's because sugar dissolves much more easily into boiling water, and the syrup that results is easier to incorporate evenly into the beer. There's a sanitizing component as well, but it's minimal.
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1 vote
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How to calculate and add the required amount of inverted sugar (liquid) during the bottleling phase?

Here are the numbers that I use to calculate the amoutn of priming Sugar that I use (based on actual Sugar, not syrup, but that should be easy to convert): 4 grams of Sugar (Sucrose) per liter will ...
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  • 26
1 vote

How to use priming sugar

Especially for cases like yours, there is this device: Each "cup" is scaled to hold pre-set weight of table sugar, so you do not need to use scales yourself, and you can get pretty good consistency ...
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  • 3,708
1 vote

Using caster sugar as a barrel primer. Bad idea?

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 ...
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1 vote
Accepted

I am brewing alcoholic ginger beer. How much sugar to prime it?

It depends Ask your bottle vendor for their strength. Then, see what's your desired vol, by comparing it with styles you know. Use Keg Carbonation Calculator to see what psi it will give you. If it ...
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  • 3,708
1 vote

Beer bottling procedures (first timer)

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 ...
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