Calculation of priming sugar amount

[JayM72]

Hi guys

I have a Brupaks Beers of the World Belgian Xmas Ale that is ready for bottling but I'm not sure how much sugar to add. I plan to transfer the beer to another bin(with Little Bottler attached) to which I've added the priming solution and then fill my bottles from there. The kit makes 10 litres but currently a little under that as I managed to spill some. I know the rule is 1/2 teaspoon per bottle is this OK or is there a better amount to use?

Any help appreciated.

Cheers
Jason

[Garth]

1/2 teaspoon per bottle is what I've always used.

the way you are doing it is probably better than priming each bottle individually as it is more consistent.

[JayM72]

Thanks Garth

I figure that's a better way to get the sugar incorporated into the beer rather than the sugar just sitting at the bottom of the bottle undisolved. Do you just use the beer at room temperature to dissolve the sugar or warm slightly and dissolve that way?

Jason

[Garth]

you could draw off half a pint in a pan, warm it gently on the cooker, dissolving the sugar as it warms, cool it to 20C then add it to the rest of the beer in the bottling bucket.

[Barm]

I find using a kitchen 'scoop measure' (2.5ml IIRC) better than a teaspoon in terms of consistency - you can level it off with the back of a knife and get very repeatable dosing. 1/2tsp (~2.5ml) per pint is the recommended rate. And it'll dissolve quite easily in what is actually 96% water, especially in the warm.
Potential issue with the alternative 'bulk priming' method is that whilst mixing the sugar/water into the brew, you stir up lots of sedimented yeast which it'd have been preferable to leave behind in the FV....

[Garth]

Stirring up the yeast won't be an issue as he says in his first post he's using a separate bottling bucket.

[legion]

I gently stir the sugar into the fermentation vessel, leave it for several minutes and then bottle it. Its the simplest way to do it and I havent had a problem with carbonation.