Coopers carbonation drops

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A little off topic but would simpler sugars ie monosaccharides carb faster than diasaccharides?

I see on alot of American recipies that they call for corn syrup for secondary fermentation which is a simpler than the sucrose we tend to use over here..
 
35 brews in now, I do not understand, having tried it twice that people can batch prime their fermentation vessel.
It is just impossible not to agitate the solids which are present. Yes, I cold crash, yes I was gentle stirring and at the very least (without being certain if I had disturbed the trub) I was disturbing and removing the leftover Krausen from the vessel walls back into the liquid.
It just isn't practical or effective for me in bottling clean, clear ale.
Second vessel to bottle from is the best way and far superior to the FV method in my eyes, to which I have no need to deviate from.
Each to their own as everyone has the best way of doing things.
 
I just use plain sugar with a measuring spoon and a funnel. I'ts the easiest part of bottling and only takes a few minutes
for a 23l brew.
I like a lower level of carbonation in my mini kegs than my bottles and this is the easiest way to achieve that.
As has already been said though, there is no proper way. You do what most suits your needs.
 
I use them, mainly as I keg all of my beers and only use bottles for the excess that doesn’t fit into a keg. Much less of a faff for 4 or so bottles (and I’m lazy :laugh8:)
 
ExpatBrewer said:
beer is cold crashed
Click to expand...
Cold crashing is great for clearing a beer combined with time definitely but that knowledge is a tiny bit more advanced and requires a cooling device that most don't have when they begin. My general point is that there's more yeast disturbed using one method than with another and then needing to wait for the beer to settle leaves the beer exposed longer to a non-optimum environment. Also, getting the priming solution fully mixed in the FV would present more of a challenge to a new brewer than simply using a bottling bucket and batch priming or bottle priming.
 
For what it's worth, before my recent move to force Carb and Corny's, I used to make a sugar solution in a sanitised cup with boiling water. It used to work out at about 100g table sugar for each 20l ish batch, that would normally dissolve in about half a cup or so with plenty of stirring.
Then I would rack the beer off the yeast trub, into another sanitised bucket. Once the sugar solution had cooled to 40C or less I would mix it in with a sanitised long plastic spoon.

I used to leave it for half an hour before bottling just to be sure, and it always carbed evenly.

I tried those carbonation drops, and found them to be a bit weak for my liking in pint bottles, when adding two they started to seem like an expensive way to carb. (And they always seemed to take ages)

Once I realised I could dissolve the sugar in the bucket if I mixed it with warm water and cooled it first, carbonation drips very quickly seemed like an absolute rip off.
 

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