Kegging and Bottling

[PaulStat]

Sorry to put this in a different thread but the other seems to be going ignored.

Ok I've decided I'm going to bottle half a dozen and keg the rest. I've just been reading a couple of guides on bottling

http://www.18000feet.com/how/bottling.htm
http://uk-homebrew.tripod.com/id33.html

With Daabs guide one of the methods he recommends is adding the dissolved priming sugar to the FV prior to bottling. Now if I'm only going to be bottling half a dozen and kegging the rest, could I add the 3 teaspoons of dissolved priming sugar to the FV, bottle my 6 then dissolve another 80gms of sugar, transfer the remaining beer to the keg add this 80gms followed by the finings.

Does that sound about right?

[the_great_okapi]

That doesn't sound right - you are dissolving 3 tsp of sugar in the entire FV and bottling some? You will get bugger all carbonation that way, 1/2 a tsp of sugar per bottle should do the trick but add it directly to the bottle, don't dilute it in your FV.

[oxford brewer]

Put 1/2 a teaspoon of sugar in each bottle then fill.When you have done your bottles then put priming sugar in the keg and rack the beer into it.

[PaulStat]

How about if I add the full 80gms to the fv and do it that way, i presume the idea of boiling the sugar is to sterilise it????

[Madbrewer]

Treat the two tasks differently; for the bottles I would use 3 tsp disspolved in a minimal amount of boiling water and divide the syrup equally amongst the bottles when it has cooled a little. The do about 1.5 to 2 Tablespoons in a similar way for the barrel. You need to sterilise the sugar and that's why you are boiling it yes. Hope this helps?

[Barley Water]

I guess I am just lazy but what I do when I want to bottle some and keg some is add all my priming sugar to the fermenter then just keg the beer. I then sanitize a cobra tap and just run the primed beer into the bottles and cap them (assisted by C02 pressure if need be). After doing that, I get rid of the air in the dead space of the keg and replace it with CO2. After that, I just let the keg naturally carbonate at room temperature. The first couple of pints have some yeast but after that, everything works out really well and it beats the heck out of counter pressure filling. This especially works out well with very highly carbonated beers like weizen and many Belgian styles. You just have not lived until you try to counterpressure fill a weizen that is carbonated to about 3.5 volumes, it's really great fun (and I wouldn't even consider counter pressure filling a Saison).