bry2
Member
- Joined
- 2/12/12
- Messages
- 22
- Reaction score
- 2
For those who are like me and only use one container for the whole fermentation, conditioning and bottling process; I have just tried a new (may not be new but I have not seen it used before) method for bulk priming in the fermenter that ensures even carbonation with clear beer.
The biggest problem with bulk priming in the fermenter just before bottling is if you don't stir enough you don't get even carbonation in your bottles and if you stir too much, you cloud up the beer. If you have a cold crash fridge/freezer, you can get around this by using the following procedure:
As an addition to this procedure, if you use gelatine, you could add this at the same time you add the priming mixture.
Note: I have not tried this with lager yeast so no guarantees there.
Enjoy. I hope it helps someone.
The biggest problem with bulk priming in the fermenter just before bottling is if you don't stir enough you don't get even carbonation in your bottles and if you stir too much, you cloud up the beer. If you have a cold crash fridge/freezer, you can get around this by using the following procedure:
- Ferment as normal (I leave it for 2 weeks)
- Dissolve your priming sugar in boiling water and then cover and let it cool to room temperature.
- Cold crash your beer (I set it at 0.5 deg C).
- When your beer is cold enough, pour in the the priming mixture and give it a good stir. No need to worry about disturbing the trub. (I did it when the beer was at less than 5 deg C)
- Leave your beer to cold crash and settle out the particles as normal (I leave for 6-7 days).
- At the end of this time, bottle your beer while it is still cold.
- Let your beer come up to above 18 deg C for bottle fermentation (carbonation) over 3 weeks then chill and serve.
As an addition to this procedure, if you use gelatine, you could add this at the same time you add the priming mixture.
Note: I have not tried this with lager yeast so no guarantees there.
Enjoy. I hope it helps someone.