Priming sugar question
#1
Posted 18 October 2009 - 06:38 PM
#2
Posted 18 October 2009 - 06:44 PM
#3
Posted 18 October 2009 - 07:08 PM
#4
Posted 18 October 2009 - 07:30 PM
#5
Posted 18 October 2009 - 07:51 PM
#6
Posted 19 October 2009 - 09:20 AM
#7
Posted 19 October 2009 - 09:30 AM
Yes, you do it the same as I do except that I gently stir for about a minute before beginning to bottle. If you don't stir, it will get mixed to an extent but the syrup may tend to stratify in the bottom of your bottling bucket.When you guys bottle how do you mix the priming sugar in evenly? I've had inconsistent carbonation in my bottles so I'm trying to figure out the best way to do this. Normally I boil some water with the sugar mixed in, put it (cooled) in the bottom of my bottling bucket, then siphon in the beer and proceed to bottle. Can I stir gently without risk of oxidation? Any suggestions?Thanks
#8
Posted 19 October 2009 - 09:46 AM
#9
Posted 19 October 2009 - 10:56 AM
#10
Posted 19 October 2009 - 11:03 AM
This is pretty much exactly what I do although I might let the mixture cool a little bit before throwing it in the bucket. Just coming into contact with the bucket seems to lower the temperature quite a bit though since this is a small amount of liquid.I've never really had a syrupy sugar mixture, and I add it hot. When I rack onto the sugar the hose creates a bit of a whirlpool action in the bucket which probably helps mix it a bit. I then let it sit for a bit to let any sediment settle. This probably gives the sugar enough time to diffuse into the rest of the beer if it didn't get a good mixture to begin with. Once again, I've never had the need to stir in any way. Since I'm anal about sticking my arm and a spoon in or near the beer, or having the lid of my bucket off for any period of time that could let bacteria ride into the bucket, I'm pretty happy I haven't experienced this uneven priming. Maybe try to keep the sugar water hot and not too syrupy.
#11
Posted 20 October 2009 - 03:51 PM
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