Priming Bin?

[nil_fhios_agam]

For the first time I shied away from the "1/2 tbs per bottle" technique and instead went for the priming barrel method. Everything seemed fine until about day 6 when I just picked up a bottle to take a look. I was surprised to find a ring a sediment (similar to the muck at the bottom of a primary) at the bottom of each bottle. Is this normal? I though there would be no sediment without adding sugar to each bottle.

(BTW, this brew was in primary for 9 days and secondary for about 12 days, thats why I would have thought there would be no sediment)

[anomalous_result]

It's just yeast dropping out having given the bottle its condition. If you let it all drop out of suspension before bottling you wouldn't have any yeast to eat the sugar and give the bottle its condition.

[maxashton]

Yes, this is normal as a_r says.
Gotta learn to pour properly.

[ADDLED]

Nil I can tell youre anxious as its your first time with a different method. Ive just done my first brew for ages and was worried too. I dont know much, but I know that what the lads said was totally right - when ure next in the supermarket check the beer section and hold up a bottle of Worthington White Shield, Fullers 1845 or any other bottle conditioned beer and look at the sediment on the bottom of the bottle. It looks the exactly the same.

[maxashton]

Oh, one thing. If you put half a tablespoon of sugar in every bottle of beer (usually they're 1 pint bottles), they will all explode.

[nil_fhios_agam]

Oh, one thing. If you put half a tablespoon of sugar in every bottle of beer (usually they're 1 pint bottles), they will all explode.

umm.... I have been putting this amount into my bottles for a while now and no explosions........what type of sugar are you using!!!

[kenny850]

Are you sure your reading the answer correctly Nil, 1/2 a TEASPOON not a tablespoon could be explosive if youve put the latter in

[nil_fhios_agam]

Are you sure your reading the answer correctly Nil, 1/2 a TEASPOON not a tablespoon could be explosive if youve put the latter in

Of course I wasn't reading it correctly

Thanks for the replies......noticed a couple of brews in Tesco with the same sediment so all is good.......now on to the next brew.....with 1000Kg of sugar!

[Ska_J]

1000Kg!! Mother of mercy, thats a metric tonne of sugar Would love to know the hydrometer reading of that!!

J

(edit: Interested once I wrote that, I've now looked up that sugar has a SG of 1.587. does that mean that 20 litres of water (=20kg) with 1kg of sugar has an SG of (20*1+1*1.587)/21=1.028? )

[maxashton]

1000kg sugar + 23L water = hydrometer won't break the surface!

[anomalous_result]

(edit: Interested once I wrote that, I've now looked up that sugar has a SG of 1.587. does that mean that 20 litres of water (=20kg) with 1kg of sugar has an SG of (20*1+1*1.587)/21=1.028? )

I don't think it's that simple. Either way brewers tend to calculate SG slightly differently (by using a technique like Jim's here) and 1kg of sugar ought to give an SG of 1.0185.

[Ska_J]

Too right anomalous_result. Since its density we're talking about I'd need to have included the change in the volume of the solution too and it happens that this is not simple to calculate at all, intermolecular forces within the solution mean that with any solute/solvent combination it works differently. In fact adding some substances reduces the volume of water. Mental.

J

[anomalous_result]

Yeah that