I have always added the priming sugar syrup to the bottling
bucket before I add the beer to the bucket creating a swirling motion to
mix the priming sugar to the beer filling the bucket. Fellow brewclub
members tell me that they add the priming sugar to the beer in the
bucket after the beer has been siphoned from the secondary fermenter.
when is the right time to add the priming sugar at the time of bottling?
Brad Johnson
Blaine, Minnesota
I think this is an example of “six of one, half dozen of the other.”
There is no “right” time to add priming sugar to the bottling bucket;
both times work fine. The most important thing about handling beer after
fermentation is complete is to minimize oxygen pick-up. Whatever method
you choose, it is important to completely mix the priming sugar with
your beer so that the sugar solution is uniformly distributed. If you
don’t, you can get inconsistent carbonation levels between bottles from
the same batch.
You can also add the priming solution to each bottle before filling.
While this takes a little extra effort it does permit a trouble-free
method of getting the right amount into each individual bottle. If you
have access to lab gadgets you can use a pipette to quickly and
accurately measure and dispense the priming solution into your bottles
before filling. If you are guessing that I am the type of guy to use lab
gadgets for brewing and cooking, you’re right. I’ve used this same
method to add yeast to bottles before filling and have even used a
pipette and graduated cylinder to mix large batches of bloody marys.
Since I am exposing my über geek side, I will continue on this path for a
moment. The other really nice thing about using a pipette to add
priming sugar to your bottles is that you can accurately and precisely
do a mini-experiment to determine how much sugar is really the best
amount for the beer you are carbonating. Exper-iments require
replicates, and a 6-pack is a convenient sample for carbonation
experiments . . . Why? Because beer is packaged in groups of six!
