Batch priming the easy way

[pms67]

Ok guys, I’m expecting to be shot down for this but here goes................
When I’m batch priming I simply shake/dump the the brewing sugar in to the fermenter , no stirring at all, I wait a few minutes then start bottling and I never have any issues with carbonation.
Saves using a second FV or transferring at all.
Anyone else do this or am I just strange?
Cheers

 

[An Ankoù]

Do you mean you don't even rack the beer off the yeast and trub, first? Don't the sugar granules cause the whole lot to fizz and bring up the stuff from the bottom?

... and only Steve is Strange.

 

[foxy]

Ok guys, I’m expecting to be shot down for this but here goes................
When I’m batch priming I simply shake/dump the the brewing sugar in to the fermenter , no stirring at all, I wait a few minutes then start bottling and I never have any issues with carbonation.
Saves using a second FV or transferring at all.
Anyone else do this or am I just strange?
Cheers

I would call that extremely strange, after fermentation let the yeast and anything else in you fermenter settle out and clear, boil the sugar or dextrose tip into a bottling bucket gently release the fermented wort into the bottling bucket. Bottle from the bucket.

 

[Cwrw666]

It just goes to show that when you read someone laying down the law on how exactly to do something on this forum - they're just really telling you either how they've always done it / they read it somewhere / they watched a youtube video. There's always more than one way to crack an egg...

 

[RichK]

If it works for you then why not?

 

[pms67]

Do you mean you don't even rack the beer off the yeast and trub, first? Don't the sugar granules cause the whole lot to fizz and bring up the stuff from the bottom?

... and only Steve is Strange.

Nope, works a treat
No boiling, dissolving, pour the sugar, pour a beer then bottle

 

[pms67]

I would call that extremely strange, after fermentation let the yeast and anything else in you fermenter settle out and clear, boil the sugar or dextrose tip into a bottling bucket gently release the fermented wort into the bottling bucket. Bottle from the bucket.

No need my friend, 1 vessel does all, I used to do that but stopped years ago

 

[terrym]

If you have allowed sufficient time for the beer to clear after the primary has completed, you can go go straight from the FV to the bottle and add the priming sugar as it comes to that. The last couple of bottles may have a bit more yeast, so what? My experience is that if you add the sugar and the beer foams up a lot you have not let the beer rest enough after the primary had finished
The main advantages in using a bottling bucket as far as I can see are that the beer is mixed so has the same yeast load across the bottles, and since the priming sugar added as a concentrated solution to the bucket before the beer is added is also mixed in, they all carbonate evenly
Having done both methods they each have their own advantages and disadvantages. There's no right or wrong way. So its all down to personal choice in the end, as in many things in life, including homebrewing

 

[pms67]

If you have allowed sufficient time for the beer to clear after the primary has completed, you can go go straight from the FV to the bottle and add the priming sugar as it comes to that. The last couple of bottles may have a bit more yeast, so what? My experience is that if you add the sugar and the beer foams up a lot you have not let the beer rest enough after the primary had finished
The main advantages in using a bottling bucket as far as I can see are that the beer is mixed so has the same yeast load across the bottles, and since the priming sugar added as a concentrated solution to the bucket before the beer is added is also mixed in, they all carbonate evenly
Having done both methods they each have their own advantages and disadvantages. There's no right or wrong way. So its all down to personal choice in the end, as in many things in life, including homebrewing

Well said, my beer never foams up, guess I’m doing something right.
I made this thread to show the people that use individual sugar drops (I done this twice, never again) that you can make it so much easier, it may take a step of faith to just pour some sugar in, wait for 5 then bottle but it works!

 

[Banbeer]

What temp is the brew usually when you put the Dextrose in @pms67, I like easy

 

[samale]

I don't use sugar. I freeze 1.5 litres of wort before pitching the yeast. Add it back in before bottling for a 23 litre brew. Tip from a friend who has a braumeister. Works well for me.

 

[pms67]

What temp is the brew usually when you put the Dextrose in @pms67, I like easy

20 degrees usually
If I have crash cooled my FV to let the hops drop out (I never use a hop sock, just chuck the pellets in) then I usually let it warm back up before bottling

 

[HarryFlatters]

Or do what I do, rack into a second bucket, then swear a lot when you realise that it's the bucket that has the tap that doesn't fit your bottling wand, then swear more when you realise that the bucket with the correct tap still smells of the hops from the last lager you made, so you have to clean, bleach, rinse, sanitise all that stuff, then rack from the second bucket to the third, then bottle your beer.

Actually, don't do that. It's a massive pain in the ****.

 

[pms67]

Or do what I do, rack into a second bucket, then swear a lot when you realise that it's the bucket that has the tap that doesn't fit your bottling wand, then swear more when you realise that the bucket with the correct tap still smells of the hops from the last lager you made, so you have to clean, bleach, rinse, sanitise all that stuff, then rack from the second bucket to the third, then bottle your beer.

Actually, don't do that. It's a massive pain in the a**e.

Sounds like you should just stick to one FV
I used to transfer but found there was no need, now I can ferment two beers at once.
I agree, the cleaning is a pita.

 

[HarryFlatters]

Yep, and I need to make sure that my wand fits all my taps haha

 

[JonBrew]

I don't use sugar. I freeze 1.5 litres of wort before pitching the yeast. Add it back in before bottling for a 23 litre brew. Tip from a friend who has a braumeister. Works well for me.

This is an interesting idea. Surely you would need to adjust the amount of wort you ad back depending on the starting gravity of the beer?

 

[samale]

You can get Gyle or krausen priming calculators online. I just normally freeze 1.5 litres per brew. Which I normally get 38-40 500ml bottles. I understand what your saying for higher gravity beers you could use less as it contains more sugar. Most of my brews are between 5-6 %

 

[JonBrew]

You can get Gyle or krausen priming calculators online. I just normally freeze 1.5 litres per brew. Which I normally get 38-40 500ml bottles. I understand what your saying for higher gravity beers you could use less as it contains more sugar. Most of my brews are between 5-6 %

Cool, might give this a go but would want to boil it again once thawed and before using to prime the beer just to be on the safe side.

 

[David Heath]

Ive always done this one of two ways:-

1) Make a bulk priming sugar solution for the whole batch, rack on top of that for an even mix into a fresh bottling bucket.. Start bottling straight away.

2) Conical fermenter. Dumb from bottom until I hit beer. Add batch priming solution. Wait a couple of hours then transfer.
Or simply pay more and use those carb drops. Less control and more cash spent but it works for certain styles.

 

[pms67]

Ive always done this one of two ways:-

1) Make a bulk priming sugar solution for the whole batch, rack on top of that for an even mix into a fresh bottling bucket.. Start bottling straight away.

2) Conical fermenter. Dumb from bottom until I hit beer. Add batch priming solution. Wait a couple of hours then transfer.
Or simply pay more and use those carb drops. Less control and more cash spent but it works for certain styles.

Hi David, good videos buddy
As I keep rattling on about, I simply pour in the dextrose (fine brewing sugar) pour a beer, wait 5 minutes then bottle and I can honestly say all my bottles are carbonated equally, I know people will be reluctant to try it, I understand that but if anyone is fed up popping carb drops into bottles (I would give up home brewing if I kept doing that, twice was enough) then give it a whirl
Cheers