First Time Priming

[LordCroker]

My first brew is coming up to be bottled/barrelled, a St. Peter's Stout, 21ltrs

I was going to bottle 5ltrs (10 bottles) priming with muscovado sugar.
The remaining 16ltrs I was going to batch prime using priming sugar, with 10ltrs going into a mini barrel, the rest bottled.

Is worth batch condition the 5ltrs with muscovado sugar first, or simply just add a teaspoon of muscovado sugar to each bottle?

Finally, how much of the priming sugar would you add to the remaking 16ltrs to batch prime?

Cheers.

 

[Banbeer]

I'd say it would be easier just adding the sugar to the bottles for the 5L batch.
There are calculators on the forum for priming, search these out as it depends how much fizz you like.

 

[LordCroker]

I'd say it would be easier just adding the sugar to the bottles for the 5L batch.
There are calculators on the forum for priming, search these out as it depends how much fizz you like.

I've had a look at the calculators, but I'm confused by the temperature.
Is it the current temperature of the beer or temperature brewed at?
I'm unsure of the temperature, brewed, as it has been done in the kitchen with an immersion heater.

 

[Clint]

I'd go with temp brewed at ...say,20 degrees. You won't be far out.

 

[Banbeer]

I'd go with temp brewed at ...say,20 degrees. You won't be far out.

+1 on that

 

[keat64]

I prefer to batch prime even when bottling, although it does add an extra process to the event.
I generally work on 5-6 grams of ordinary sugar per litre, which is about 1 teaspoon.
Only trouble with this is, I have about 20 teaspoons in my kitchen drawer and they are all different sizes.
So for 16 litres, I'd aim for 80-90 grams.

 

[LordCroker]

...for 16 litres, I'd aim for 80-90 grams.

Cheers