Bottling

[BlightyBrewer]

I'm about to bottle some of my latest beer (8 bottles in total - the rest will be conditioned before being dumped in a corny keg). I have never been particularly successful when it comes to bottling - usually it's low carbonation.

What is the recommended amount of light spraymalt / sugar for priming, and how do you folks go about priming / bottling?

[Vossy1]

I use 1/2 a teaspoon of glucose BB which is the norm.

For my taste it still produces too much carbonation.

Not sure about the spraymalt, I've never used it.

I add the glucose using a funnel and fill the bottle using a bottling stick (if I can be bothered sterilizing it) or just pour the beer at an angle into the bottle so it runs down the side

[BlightyBrewer]

Is that 1/2 tspn per bottle (pint)? Do you boil it with a little water first, or just dump it in the bottle?

Edit - looks like you edited your post before I finished replying.

[DRB]

BB I bottle and as you've seen from the brewferm abbey plenty of life,I've done both 1 teaspoon and half a teaspoon and both were well carbed,but what I do do is leave them in the warm for longer than the standard 1 week,to 2 weeks then put in the cool.As for which way again I've done straight into bottle and rack off to bottleing bucket boiled sugar/spraymalt in little water then added to wort stir gently then bottle.

ps
half teaspoon per pint or 1 teaspoon

[BlightyBrewer]

Didn't bottle last night. Gravity was at 1024.

Do most people bottle straight from primary or secondary?

[tim]

BB - I condition in a carboy 'til it's dropped clear then prime with 1/2 teaspoon per pint bottle. Usually use a gervin yeast and usually fermented out to about 1006. After bottleing I store it at about 18-20c for 2 weeks then put it in the cool. Depending on type of beer I don't try it for c 4 weeks (an og of around 1040/1045) to 12 weeks (og 1045+). How much carbonation when you drink it also depends on temperature of course - I usually try to drink it around 12-13c

T

[monk]

I hope this isn't off topic, but what do you all use to prime bottles? I've used corn sugar, cane sugar, and those handy carb drops from Coopers that contain a corn/cane mix. I can't really tell any difference. Anybody have a strong opinion?

monk

[tim]

DaaB - didn't mean to confuse the issue - I drop into carboy for secondary & condition
Monk - just use kitchen sugar, don't find any difference from when i did spraymalt
T

[monk]

I might try the cane/corn challenge myself, next time I bottle. I'll see if the cane primed pints taste any different from the corn sugar primed. I'd like to try some brown sugar in a few, too.

monk