FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
Priming Solutions ("John W. Zeller")
Re: priming solutions (Randall Ricchi)
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Date: Mon, 18 May 2009 01:13:57 -0400
From: "John W. Zeller" <jwzell at current.net>
Subject: Priming Solutions
Fred Johnson commented on the use of sugar priming solutions. Well
Fred, here's the way I do it. It's really simple and has worked very
well for me. I boil a pint of water with the priming sugar for about
ten minutes. I then put the priming solution into the bottling bucket
and rack the beer on top of it. The priming solution gets mixed as the
beer flows into the bucket. I then stir the beer well, but also gently
to minimize exposure to the air. I figure that any small amount of
oxygen introduced during the bottling process will be scavenged up by
the yeast fairly rapidly. My bottled beers are typically well and
uniformly carbonated. I see no reason to change my method of priming
and bottling, but thanks for the suggestion anyway.
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Date: Mon, 18 May 2009 09:45:07 -0400
From: Randall Ricchi <rricchi at houghton.k12.mi.us>
Subject: Re: priming solutions
Fred L Johnson writes:
> there is
no way one can evenly distribute a concentrated sugar solution into a
batch of beer without significant stirring or long periods of time<
I have to disagree. My standard method of priming (330 batches and
counting) is to dissolve the priming sugar in 12 oz of water and add it
to the beer at the beginning of the transfer (by siphon) from secondary
to the bottling bucket (actually, a SS kettle).
My siphon hose is long enough that it lays on the bottom of the kettle,
following the curve of the kettle. The beer flowing from the tube
creates a very gentle whirlpool (no vortex). When transfer is complete,
I stir the beer gently once or twice with the racking cane and then
bottle. I have never had uneven results with this method, nor do I have
oxidation problems.
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End of HOMEBREW Digest #5551, 05/18/09
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