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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


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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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