HOMEBREW Digest #5551 Mon 18 May 2009

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  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. Return to table of contents
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. Return to table of contents
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