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

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
ps
half teaspoon per pint or 1 teaspoon
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
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